A soft-textured meatball recipe made by combining salmon fillet with breadcrumbs and egg and baking it in the oven. Lighter since it isn't fried, this recipe offers a gentle introduction for children unfamiliar with fish.
Place the chopped salmon in a bowl and mix thoroughly with egg, breadcrumbs, onion, dill, lemon juice, and salt.
Take small portions of the mixture and shape into round patties by pressing lightly flat, then arrange on a baking tray lined with parchment paper.
Bake the patties in a preheated 200-degree oven until both sides turn lightly golden.
Allergen: contains fish, egg and wheat (gluten). Important: when deboning the salmon, be sure to check that no bones remain, as bones pose a choking risk for young children. Caution: do not exceed the oven temperature, the patties should be removed before they dry out.
If you put the salmon in the freezer for 10 minutes before mincing it with a knife, it's much easier to cut.
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