SALMON AND RISONI BONBONS

INGREDIENTS

• 1/2 cup plain flour

• 2 teaspoons tomato paste

• 2 eggs, lightly beaten

• 3/4 cup milk

• 16 long fresh chives

• 20g butter, melted

• 1 tablespoon chopped fresh chives clove garlic, crushed

FILLING

• 1/2 cup risoni pasta

• 210g can salmon, drained, mashed

• 2 tablespoons horseradish cream

• 1 green shallot, finely chopped

• 2 tablespoons sour cream

SALMON AND RISONI BONBONS METHOD:

Sift flour into a bowl, gradually stir in combined paste, eggs, and milk, and beat until smooth ( or blend or process all ingredients until smooth ); cover, and stand for 30 minutes. 

Pour 2 to 3 tablespoons of batter into a heated greased heavy-based crepe pan, and cook until lightly browned underneath. Turn crepe, brown on the other side. Repeat with the remaining batter. 

You will need 8 crepes for this recipe. Divide filling along 1 side of each crepe, and roll crepes firmly. Drop long chives into a pan of boiling water; drain. Tie a chive around each end of the bonbon. 

Place bonbons on a lightly greased oven tray, and cover loosely with foil. Just before serving, heat bonbons in a moderate oven for about 10 minutes. Brush with combined butter, chopped chives, and garlic.

Filling: Add pasta to the pan of boiling water, boil, uncovered, until just tender; drain. Combine pasta, salmon, horseradish, shallot, and sour cream in a bowl.

Serves 4.

Note: Bonbons can be made 2 days ahead.

Storage: Covered, in refrigerator.

Freeze: Unfilled crepes suitable.

Microwave: Pasta suitable.

 

Also Read: ORANGE AND SALMON PASTA SALAD