Rakusens manufactures of fine food since 1900

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 6 as a starter or 4 for a main course

This is a delicious unusual way of making a little piece of salmon go a long way. It is great family recipe that can be doubled in quantity.

Serve with a green salad or a selection of seasonal green vegetables.

For starter portions, place into small ramekins and reduce cooking time to 20 minutes.

NB: Use the seasoning of salt sparingly as the anchovy essence / fillets are salty!

2 tablespoons olive oil
1 onion - peeled and finely chopped
2 tablespoons Rakusen’s medium matzo meal
30g Rakusen’s Tomar margarine
300ml milk
2 tablespoons anchovy essence or 1 small tin anchovy fillets - drained and roughly chopped
1 tablespoon tomato puree
Freshly ground black pepper - to taste
30g fresh parsley - roughly chopped
500g salmon - cut into cubes
Salt and freshly ground black pepper - to taste

Pre-heat the oven to 190°C / 375°F / Gas Mark 5.
Cook the salmon in the milk. Drain, retaining the milk to make the white sauce later.
Heat the olive oil in a medium sized saucepan. Sauté the onion until soft.
Remove and set aside.
Add the Rakusen’s Tomar Margarine to the pan, melt and stir in the Rakusen’s medium matzo meal. Cook for 2 minutes, then gradually add the retained milk, stir well.
Return the onion to the pan of white sauce and stir in the tomato puree, salt, pepper and anchovy essence / fillets and parsley.
Flake the salmon and fold into the milk mixture.
Transfer to an ovenproof dish.
Place the bread and parsley in a food processor and whiz to form herb breadcrumbs.
Sprinkle the breadcrumbs over the top. Drizzle over a little extra virgin olive oil.
Bake for 35 minutes or until brown and crunchy.

Serve immediately

Salmon Crumble

Recipe specially created by: