North African Salmon Balls in Tomato Sauce (Harissa Spice Blend)

Add a taste of North African flavour to your meals with our delicious North African Salmon Balls in Tomato Sauce, these work well as burgers as another option. A really rustic dish and super simple to make.

Serves 4
Time: 30 minutes

Ingredients:
4 Large fresh Salmon fillets, skin removed and cut into 2cm cubes
2 tsp Freshly Spiced Harissa Spice Blend
1 tsp Dijon Mustard
1 Large Egg
2 tsp Freshly Spiced Ground Coriander
Large Handful freshly Parsley – finely chopped
4 Shallots or 1 Onion finely chopped
6 Garlic Cloves Crushed
1/2 Green Pepper Cut into strips
1 1/2 tbsp Tomato Puree
1 400ml Can Chopped Tomatoes
Salt to season
1 tbsp Olive Oil
Natural Yogurt to serve
Fresh Bread ( Optional)
200ml Water

Instructions
To make the Salmon balls, place 2 shallots in a food processor, blitz to cut into a fine size, add 1/4 of the salmon and put the processor to puree to really blitz it into a paste. Add the remaining salmon, 2 cloves of crushed garlic, dijon mustard, egg, 1 tsp Freshly Spiced Harissa, 1 tsp ground coriander, half the freshly parsley and season with salt. Blitz on a puree setting but do not let it go to a full paste you still want some texture.
Using your hands take the mixture and form 8-12 salmon balls each around 2cm in size. Set aside.
In a large pan add the oil, place on a medium heat and add in the remaining shallots/ onions. Soften for around 8 minutes, add in the remaining crushed garlic, peppers, stir for a minute before adding in 1tsp Harissa Spice and 1 tsp Coriander. Now add in the tomato puree, stir before adding in the chopped tomatoes and 200ml water. Bring to a boil and reduce to a simmer, season with salt. Stir occasionally and add water if it starts to stick. Whilst the sauce is thickening, place a frying pan on a medium heat with a tsp Olive Oil. Place in the salmon balls and cook for around 8 minutes, turn every 2 minutes and do not let them stick/ burn. You should have a nice browning on them.

Place the salmon balls into your tomato sauce and cook for around 5 minutes to integrate the flavour. Stir through the remaining chopped parsley and serve with natural yoghurt drizzled over and some fresh bread to dip in.