Love and Spices: Salmon Kefta
with Saffron Lemon Sauce

A fish tajine that can be served as an appetizer or part of a light summer meal

Recipe by Monique Singer

Westmount Magazine is proud to offer its readers sample recipes from Love and Spices, a beautifully illustrated cookbook by Monique Singer. With this series, you will discover some unique recipes dedicated to cooking with spices, from hors d’œuvres to desserts.

Monique Singer knows how to make people talk, sing and dance spices! From her earliest childhood, alongside her grandmother and sisters, she learned how to create a delicious and original cuisine with her senses, her hands and all her love.

From her family’s table to the jet-set parties she has catered in New York, Los Angeles, Venezuela, Spain, Haiti, and Asia, regardless of the set-up, function, atmosphere or style, Monique’s food has left its imprint on people’s taste buds.

Enjoy!

Salmon Kefta with Saffron Lemon Sauce

Throughout my travels in Morocco, I experienced a myriad of tagines, each reflecting local ingredients and influences. This fish version rounds up the flavours of my childhood.

Preparation time: 40 min | Cooking time: 30 min | Yields: 20 keftas

KEFTA

• 1/2 lb / 450g ground salmon
• 1/2 lb / 450g ground white fish
• 4 tbsp breadcrumbs
• 2 tbsp parsley, chopped
• 1 tbsp ras el ranout
• 1 egg, beaten
• 2 1/2 tbsp oil
• 1 garlic clove, crushed
• 1 tsp sea salt
• 1/2 tsp lemon zest
• 1/4 tsp turmeric
• Freshly ground white pepper

In a bowl, combine the breadcrumbs, spices, parsley, lemon zest, salt and pepper.
Add oil and beaten egg and ground fish to the spice mixture.
Mix to combine.
Form small balls, the size of a large walnut, flattening them between your palms to form mini-burgers.
Place the keftas on a plate and set aside.
In a frying pan, with 1 tablespoon oil, sauté the keftas on both sides, until golden.
Set aside.

SAUCE

• 2 cups / 475 ml water
• 4 lemons, juiced, about 1/2 cup
• 1/3 cup / 70 g capers
• 2 tbsp oil
• 2 tbsp cornstarch
• 1/4 tsp turmeric
• 1/2 tsp salt
• 6 saffron threads
• 3 bay leaves
• Freshly ground white pepper

In a pot, bring the lemon juice, water, bay leaves, saffron, turmeric, salt and pepper to a boil.
Reduce heat and simmer, until the mixture takes on a yellowish colour.
Slowly add the cornstarch, 1/4 teaspoon at the time, stirring constantly, until the sauce thickens.
Rinse the capers in hot water, before adding to the sauce.
Carefully add the keftas, simmer for 10 to 15 minutes.

Images: Anne Fillion

Read also: other recipes

Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn