Salmon balls, beetroot, fig chutney and honey apple jam

For the apple jam:
● 2 apples, peeled and cored
● 3 tbsp honey
● Sumac

Method

● Finely chop the onion and parsley and mix with the fish. Stir in the eggs.

● Add the harissa (it can be very hot, so you may not need much of it) and finally, add the matzah meal, spices and seasoning.

● Mix until fully blended.

● Line an oven tray with baking paper and wipe lightly with oil.

● Form your fish balls and lay them on the oven tray dipping each side into the oil or brushing them with a little oil on both sides.

● Cook at 180°C fan oven (200°C in a traditional oven) for about 20 minutes or until the fish balls turn golden brown.

● To make the chutney: fry the onions in the sunflower oil over a high heat, stirring frequently, until they become golden. Once golden, turn the heat down to low-medium and add the 2 tbsp of sugar.

● Continue cooking to caramelise the onions.

● In a liquidiser, blitz the beetroot, fig jam, salt, pepper and curry powder with two tablespoons of the caramelised onions. Set this aside.

● For the apple jam: cut the apples into small pieces and put them in a pan with 100ml water and the honey. Cook over a medium heat until the apples have softened - approximately 15 minutes. Add two tbsp of caramelised onions and liquidise. Add sumac, salt and pepper to taste.

● Serve the fish cakes with the chutney and jam on the side.

homecookingbyfabienne.co.uk