Salmon balls, beetroot, fig chutney and honey apple jam

Makes: 20 approx Preparation: 15 minutes Cooking: 20 minutes and 15 minutes for the chutney

INGREDIENTS For the fish balls:

1 medium onion 30g fresh flat parsley chopped 500g fresh salmon (skinless and boneless) minced 2 eggs, beaten 1–2 tsp harissa (according to taste) 4–6 tbsp fine matzah meal 1 tsp each of ground turmeric, sweet paprika, and ground cumin Salt and pepper 2 tbsp sunflower or vegetable oil

For the chutney:

6 red onions, sliced 4–6 tbsp sunflower oil 2 tbsp caster sugar 300g cooked beetroot 150g fig jam Salt, pepper, curry powder

For the apple jam:

2 apples, peeled and cored 3 tbsp honey Sumac

METHOD

Finely chop the onion and parsley and mix with the fish. Stir in the eggs.

Add the harissa (it can be very hot, so you may not need much of it) and finally, add the matzah meal, spices and seasoning. Mix until fully blended. Line an oven tray with baking paper and wipe lightly with oil.

Form your fish balls and lay them on the oven tray dipping each side into the oil or brushing them with a little oil on both sides.

Cook at 180°C fan oven (200°C in a traditional oven) for about 20 minutes or until the fish balls turn golden brown.

To make the chutney: fry the onions in the sunflower oil over a high heat, stirring frequently, until they become golden. Once golden, turn the heat down to low-medium and add the 2 tbsp of sugar.

Continue cooking to caramelise the onions.

In a liquidiser, blitz the beetroot, fig jam, salt, pepper and curry powder with two tablespoons of the caramelised onions. Set this aside.

For the apple jam: cut the apples into small pieces and put them in a pan with 100ml water and the honey. Cook over a medium heat until the apples have softened — approximately 15 minutes. Add two tbsp of caramelised onions and liquidise. Add sumac, salt and pepper to taste.

Serve the fish cakes with the chutney and jam on the side.