Tikka masala salmon balls
- Process bread in a food processor to form fine crumbs. Set aside, then process skinnless, boneless salmon fillet just enough to form a coarse textured paste. Add crumbs, parsley and egg (white only) and pulse to combine. Divide mix and, with damp hands, roll into 20 balls. Place salmon balls on a tray and chill for 30 minutes.
- Heat oven to 220°C. Line an oven pan with nonstick baking paper. Place fish balls on paper, spray with a little olive oil and bake for 15 minutes until golden and set in shape.
- At the same time, heat a saucepan and add 1 tbsp oil and onion. Cook for 5 to 10 minutes over a medium heat, stirring regularly until softened but not coloured. Add tikka masala curry paste and cook for 2 minutes more. Add tomato juice, bring to the boil, then simmer for 5 to 8 minutes. Combine fish balls and sauce and serve.