Method
Makes approximately 40
Peel potatoes and cut into small cubes roughly 1.5cm. Put potato
cubes in a saucepan, cover with cold water, add a few pinches of
salt and bring to the boil. Cook gently for 7 minutes, then drain
and cool.
Mop salmon with paper towels, then remove skin and bones and
flake the fish. Transfer salmon to a bowl and add the cooled potato
cubes.
Add parsley, lemon zest, cayenne pepper and celery salt. Mix in
enough beaten egg to bind (probably about half the egg), stirring
gently with a large spoon.
Shape into very small balls using a teaspoon, and put them on a
plate or tray as they are done. Chill for 1 hour.
Cook in sizzling butter and serve hot sprinkled with sea salt
and a smattering of chopped parsley or dill.