Salmon Bites

Corn, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Makes 18



  • 100g leek
  • 1 red chilli (optional)
  • 2 salmon fillets
  • 60g buckwheat flour
  • ½ tsp baking powder
  • 1 egg
  • zest of 1 lemon
  • 1 tbsp plain dairy free yogurt
  • 1 tbsp oil


  1. Chop the leek and red chilli finely in a food processor.
  2. Add the salmon and pulse briefly but don't whizz to a paste.
  3. In another bowl mix the flour, baking powder, egg, lemon and yogurt.
  4. Stir the salmon and leek mixture into the batter.
  5. Heat the oil in a frying pan and spoon in teaspoon sized scoops.
  6. When the bottom is set and lightly browned, turn them.
  7. Give them a little press to flatten and cook the other side.
  8. Be careful not to overcook, they are small and cook very quickly.
  9. Serve with a squeeze of lemon juice.

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