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Gallette di Fagioli con Tartare di Salmone

(Bean Cake with Salmon Tartar)

Yields: 24 cakes

Ingredients for cakes: Ingredients for Tartar:

1 can- 5540 ml. or

13.3 oz./ 374 gr. white beans; drained and rinsed 340 gr./ 12 oz. salmon filet, skinless

¼ cup or 40 gr. all purpose flour – sushi grade

3 Tbsp. parsley, chopped 4 Tbsp. mixed, pickled veggies

1 Teaspoon thyme – finely chopped

2 Tbsp. plain yogurt 2 Tbsp. green onions, finely chopped

1 Teaspoon chili pepper; or desired quantity 4 Tbsp. cucumber, finely chopped

2 cloves garlic, minced 2 Tbsp. EVOO

salt and pepper 2 Tbsp. lemon juice

salt and pepper

Method for Cakes: Preheat oven at 375°

1. Place the beans on a bowl and mash them using a fork, till a thin paste forms. Add flour

and continue to mix with fork, adding chopped parsley, thyme, yogurt, chili pepper, garlic

salt and pepper. Mix well until all the ingredients are well amalgamated.

2. Line a baking tray with parchment paper and spray with a non stick spray (ie: Pam). Divide

the bean mix in small cakes approximately 1 tablespoon in size each, then flatten.

3. Bake for 6 to 8 minutes, then flip over and bake another 6-8 minutes. They should be golden

in color on all sides. Remove from oven and let cool.

Method for Tartar:

4. Divide Salmon in two portions of 8 oz. and 4 oz. Cut the 8 oz. portion in cubes. Place the 4 oz. portion

in a food processor and pulse to obtain a paste. Combine the two Salmons in a bowl then add the

pickled veggies, green onions, cucumber EVOO, lemon juice, salt and pepper.

5. Mix well, adjust to personal taste with salt and pepper. To serve, place a teaspoon of tartar on top

of the bean cake and serve.

EVOO = Extra Virgin Olive Oil