There are some taste combinations out there that are just perfect marriages. Beetroot and goats cheese, hummus and carrots and of course, honey and mustard. I love using this combination for salad dressings, marinades, sauces, and one of my absolute favorite combinations is … a love triangle: salmon, mustard and honey. Every time I get a beautiful salmon piece from the market, I cut it in half and I top mine with this super simple to make dip and Daan’s with “something Asian”, which usually means ketjap or oyster sauce, but you will hear about that level of deliciousness in a another recipe, very soon.
Lately we had a few birthdays and celebrations in the family and I really wanted to share my passion for this love triangle with everyone, but I have to say one thing: serving a piece of salmon covered in sauce at a party can get messy, especially if you have kids running around and parents running after them. So I decided to take my favorite combo and transform it into a small bite, with a dip on the side, to please everyone in the room and make eating while running very efficient and practical.
Salmon & Carrot Bites
- 250 gr fresh salmon filet, skinless
- 1 medium sized carrot
- 1/4 cup bread crumbs
- 1 egg yolk
- 2 cloves of garlic
- 1 shallot
- 1/4 cup chopped parsley
- 1 tbsp olive oil
- salt & pepper
- 3 tbsp coarse Dijon mustard
- 1 tbsp honey
- 1 tsp chopped dill
Put the salmon in a food processor and blitz a few times. You can also chop it very finely by hand, you will obtain the same result.
Grate the carrot, crush the garlic and chop the shallot very fine.
In a big bowl, mix everything together and let the mixture sit in the fridge for about 15 minutes.
Preheat your oven at 175 C and start shaping the balls with wet hands.
Place the balls in one layer on a baking tray and coat with oil.
Bake for 10 minutes, flip and bake for another 10 minutes.
To make the dip mix the mustard, honey and finely chopped dill in a serving bowl.
Serve warm or cold with honey mustard dip.