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SOCKEYE SALMON CHERUBS

FREE STYLE DUMPLINGS WITH MAPLE YOGOURT DIPPING SAUCE

These simple but delicious plump pink dumplings meet the cute criteria to qualify for official status as Cherubs.

Wild Selections



SOCKEYE SALMON CHERUBS


FREE STYLE DUMPLINGS WITH MAPLE YOGOURT DIPPING SAUCE


YIELDS: 4 – 8 ‘CHERUBS,’ DEPENDING ON YOUR HAND SIZE

INGREDIENTS:

    CHERUB:
  • 1 can WILD SELECTIONS® Sockeye Salmon, skinless, boneless or 1 can WILD SELECTIONS® Pink Salmon, skinless, boneless
  • 1 small red onion or shallot, finely diced
  • 1 medium white potato, peeled, boiled, and roughly grated or rice
  • 1 tablespoon mayonnaise
  • 1 egg

  • SAUCE & GARNISH:
  • 1 cup full-fat or Greek-style yogurt
  • 2 tablespoons maple syrup
  • Pinch of salt

TO COOK:

Canola oil and pan for shallow frying.


METHOD:

Combine all of the Cherub ingredients aggressively until well blended.

Divide into equal portions.

Heat a deep fryer, or a pan with an inch of oil, to 350 F.

Take each portion and roll between the palms of your hands. The blobs of batter will be sticky and begin to look ‘spikey’ as you shape them into either balls or oblongs. As each ball is shaped, very carefully let it fall into the hot oil, being careful not to splash or get it on your fingers. Using a slotted spoon or spider, remove the Cherubs from the oil when they begin to brown but are still showing pink through the crust. Drain on a rack or paper towel.

In a small bowl, combine the yogurt, maple syrup, and salt. Serve each Cherub in a puddle of maple yogurt.

ENJOY!

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