the salmon with the paneer in a large bowl and then add the yogurt
, salt and pepper and mix well. Form the mixture into small patties about 1 to 2 inches in diameter. Heat the oil in a large non-stick skillet and begin to fry
patties for about 2 to 3 minutes on each side, or until golden brown. Serve the patties with Apple and Fig Chutney.
To make the paneer:
Bring the milk to a boil in a large pot. Add the vinegar
, and stir until the mixture separates into solids and liquid. Drain the mixture through cheesecloth set in a large mesh sieve
over a bowl. Wrap the ends of the cheesecloth around the curd
and put a heavy weight on it such as a cookie
jar or rice
container. Place the mixture in the refrigerator. Let the water drain
completely for at least one hour, or overnight for a firmer paneer
Remove the paneer from the cheesecloth
, and use the paneer immediately, or refrigerate in a covered container for up to 5 days.
To make the chutney:
Mix the apples, figs
, almonds, raisins
, fennel seed, and water in a medium saucepan
on low heat for 30 minutes. Let the mixture cool, and then place the mixture in a food processor
and puree to a paste. Store the chutney
in an airtight glass container in the refrigerator until ready to use.