Description
Healthy homemade salmon fish sticks with mozzarella, einkorn breadcrumbs, and ghee.
Ingredients
Units
Scale
For fish sticks:
- 1 pound ground salmon, defrosted
- 1/4 teaspoon whole black peppercorns, grind using mortar and pestle
- 1/2 teaspoon sea salt
- 1 tablespoon fine, plain einkorn bread crumbs
- 1 egg, beaten
- 3/4 cup shredded mozzarella cheese
- 1 tablespoon ghee, melted (plus ghee to coat baking sheet)
For fish stick coating:
- 1/2 cup fine, plain einkorn bread crumbs
- 1 teaspoon sea salt
- 1/2 teaspoon whole black peppercorns, grind using mortar and pestle
Instructions
- Combine the defrosted 1 pound of ground salmon, ¼ teaspoon whole black peppercorns (grind using mortar and pestle), ½ teaspoon sea salt, and 1 tablespoon fine, plain einkorn bread crumbs in a bowl. Mix to evenly distribute the spices.
- If prepping ahead, cover the bowl with plastic wrap and refrigerate overnight or continue the recipe immediately.
- Stir in 1 egg (beaten), and ¾ cup shredded mozzarella cheese.
- Pre-heat the oven to 400°. Coat a cast-iron pan or a baking sheet with ghee.
- In a shallow plate, combine the fish stick coating ingredients: ½ cup fine, plain einkorn bread crumbs, ½ teaspoon sea salt, and ¼ teaspoon black peppercorns (grind using mortar and pestle).
- Use a ¼ cup of the salmon to form a rectangular fish stick.
- Roll the formed fish stick in the bread coating.
- Place the fish sticks on the ghee coated cast-iron pan or baking sheet.
- Drizzle a bit of the 1 tablespoon of melted ghee over each fish stick until it’s gone.
- Bake for 18 minutes.
Notes
Notes: Prep these fish sticks 1/2 hour, or up to 24 hours, before serving
Optional: Add cayenne pepper to taste if you prefer a spicier fish stick.
- Cook Time: 18 minutes
