courtesy of Adapted from chef Hans Röckenwagner Röckenwagner, Santa MIngredients
1 small head cauliflower (1 3/4 pounds), cut into short 1/2-inch-wide florets
1 teaspoon coriander seeds
2 large eggs
2 tablespoons all-purpose flour
1 tablespoon chopped fresh chervil (optional)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh chives
1 teaspoon salt
1/8 teaspoon black pepper
Pinch of freshly grated nutmeg
1 to 2 tablespoons olive oil
2 ounces thinly sliced smoked salmon, torn into 40 small pieces
1/4 cup crème fraîche*
Garnish: fresh chervil or chopped fresh chivesMethod
- Cook cauliflower with coriander seeds in a 4- to 5-quart pot of simmering salted water, uncovered, until tender, 9 to 11 minutes.
- Transfer cauliflower with a slotted spoon to a bowl of ice and cold water to stop cooking.
- Drain well in a colander, then discard any seeds clinging to cauliflower and pat cauliflower dry.
- Lightly mash half of florets in a bowl with a fork and gently stir in remaining florets.
- Whisk together eggs, flour, chervil (if using), parsley, mint, chives, salt, pepper, and nutmeg in a large bowl until combined, then stir in all of cauliflower.
- Heat 1/2 tablespoon oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking.
- Working in batches of 6, drop rounded teaspoons of cauliflower mixture into skillet, patting each lightly with back of spoon to flatten into a 1 1/2- to 2-inch round. Fry, turning over once, until golden and cooked through, about 2 minutes per batch, and transfer to platters. Add more oil to skillet between batches as needed.
- Top each fritter with a piece of salmon and 1/4 teaspoon crème fraîche. Serve warm.