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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 40 |
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I found this recipe about five years ago. It comes from Chef Hans Röckenwagner of Santa Monica, CA. These fritters go extremely well as hors d'oeuvres or simply as a start to a meal. The salmon and crème fraîche topping really adds something, although if you're fresh out of crème fraîche, you could use sour cream. Ingredients:
1 small head cauliflower, cut into short florets |
1 teaspoon coriander seeds |
2 large eggs |
2 tbsp all-purpose flour |
1 tbsp chopped fresh chervil |
1 tbsp chopped fresh flat-leaf parsley |
1 tbsp chopped fresh mint |
1 tbsp chopped fresh chives |
1 tsp salt |
⅛ tsp black pepper |
pinch of freshly grated nutmeg |
1 to 2 tbsp olive oil |
2 oz thinly sliced smoked salmon, torn into pieces |
1/4 cup crème fraîche |
garnish: fresh chervil or chopped fresh chives |
Directions:
1. Cook cauliflower with coriander seeds in a pot of simmering salted water, uncovered, until tender, 9 to 11 minutes.
2. Shock in a bowl of ice water to stop cooking.
3. Drain well in a colander, discard any seeds clinging to cauliflower and pat dry.
4. Lightly mash half of the florets with a fork and gently stir in remaining florets.
5. Whisk together eggs, flour, chervil, parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
6. Heat 1/2 tablespoon oil in a large skillet over moderately high heat until hot but not smoking.
7. Working in batches of 6, drop rounded tsp of the mixture into the skillet, patting each lightly with back of spoon to flatten into a 11/2-to-2-inch round.
8. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters.
9. Add more oil to skillet between batches as needed.
10. Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm.
11. Cauliflower can be cooked and mashed (without egg mixture) 1 day ahead and chilled, covered. Bring to room temperature before proceeding.
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