Lemon Mousse Cake

 

🐟 Salmon Balls

Ingredients:

280 g or 2 cans (5 oz each) salmon, drained and flaked (or use cooked fresh salmon)

1/2 cup breadcrumbs (panko or regular)

1 egg

2 tbsp mayonnaise or Greek yogurt

2 tbsp green onions, finely chopped

1 tbsp Dijon mustard

1 tsp garlic powder

1/2 tsp paprika (optional)

Salt & pepper to taste

1 tbsp lemon juice

1 tbsp chopped parsley (optional)

Olive oil spray or 1–2 tbsp oil for pan-frying

Instructions:

In a large bowl, combine all the salmon ball ingredients. Mix until well combined.

Form into 1-inch balls and place on a plate (makes about 12–15 balls).

Option 1 (Air Fryer): Preheat to 375°F (190°C). Spray salmon balls with olive oil and cook for 10–12 minutes, turning halfway through.

Option 2 (Pan Fry): Heat 1–2 tbsp oil in a skillet over medium heat. Cook salmon balls, turning occasionally, until golden brown and heated through (about 8–10 minutes).

Option 3 (Bake): Preheat oven to 400°F (200°C). Place salmon balls on a greased baking sheet and bake for 15–18 minutes, turning once.

🥑 Creamy Avocado Sauce

Ingredients:

1 ripe avocado

1/4 cup plain Greek yogurt or sour cream

1 tbsp lime or lemon juice

1 garlic clove

1 tbsp olive oil

2 tbsp fresh cilantro or parsley

Salt & pepper to taste

Optional: pinch of chili flakes or a jalapeño slice for spice

Instructions:

In a food processor or blender, combine all sauce ingredients.

Blend until smooth and creamy. Taste and adjust seasoning.

Chill until ready to serve.

🥄 To Serve:

Serve salmon balls warm with a generous side of avocado sauce.

Garnish with fresh herbs or lemon wedges if desired.