Coxinha Salmón de Chile
(Makes 24 units)

Coxinha is a traditional Brazilian dish of drumsticks filled with salmon.

INGREDIENTS
• 1 kg of Salmón de Chile
• 1 bay leaf
• 2 pepper seeds
• 1 tbsp of olive oil
• 200 grams of pitted olives and a sprig of parsley
• 2 tbsp chopped, fresh red peppers
• 1 kg of flour
• 750 ml of chicken broth
• 250 ml of whole or skim milk
• 1 onion
• salt and pepper to taste
• 2 eggs and breadcrumbs
• abundant oil for frying


PREPARATION
For the filling:
1. Remove the skin from the salmon.
2. Add 500 cc of water into a large skillet, a couple of pepper seeds and a bay leaf.
3. Place the salmon in the pan and cook for 5 minutes until the fish is tender.
4. Drain the water, remove the bay leaf and the pepper seeds.
5. Flake the salmon and combine with the olives and chopped parsley.
6. Season the mixture and add 1 tablespoon of olive oil.


For the dough:
1. Sauté the onion for 5 minutes, until transparent.
2. Add the chicken broth and milk, and when the mixture comes to a boil, add the flour little by little, stirring constantly until a smooth dough forms and easily comes off the bottom of the pan. Remove from the stove and let cool.
3. When the dough is cold, make small croquettes (a small bread crumbed roll), fill with the flaked salmon mixture, close the dough and shape into a chicken-like drumstick.
4. Pass the croquettes through the beaten egg, then through the breadcrumbs, and then fry them in plenty of hot oil, until golden brown.
5. Drain the oil from the croquettes and dry them on absorbent paper.
6. Serve Salmon Coxinha with a light salad.

Hand-on time 60 minutes