Cucumber Dill Sauce
1 cup mayonnaise
1 teaspoon lemon juice
1 tablespoon dried dill
1 tablespoon minced or grated onion
1/2 cup minced cucumber, with peel if organic, peeled if not
1 teaspoon white horseradish for a kick, if desired
Salt and pepper to taste
1. Mix together and refrigerate until ready to serve.
2. Lasts 1 week in refrigerator. Great with most fish.
Yields 16 patties
2 14.75 ounce can salmon
1/2 cup onion, chopped
1 stalk celery, chopped
3 sprigs parsley or 1 teaspoon dried parsley
3 sprigs fresh dill or 1 teaspoon dried dill
1 1/2 cup breadcrumbs
1/2 cup vegetable oil
Drain salmon. Place in food processor and break up into pieces. Add eggs, onions, celery, parsley and dill. Process until vegetables are in minced and salmon is smooth.
Add 1/2 cup breadcrumbs.
In a dish with sides, place 1/2 cup breadcrumbs. Using a tablespoon, scoop up the salmon mixture, form into patty and coat each side with breadcrumbs. Flatten gently.
Warm oil in skillet. Add a few patties at a time, leaving room to flip. Cook until brown and crispy then flip gently. When browned on second side, remove to a paper towel lined pan. Repeat with other patties until all are cooked.
You may serve with bun and toppings of your choice: lettuce, tomato and onion, or with avocado, bean sprouts. Or place on a platter with lettuce, radishes, kiwis, strawberries and cherry tomatoes. Serve with a dollop of Cucumber Dill Sauce, recipe linked.
To freeze: Freeze patties on a parchment line sheet. When frozen, gently place in zip lock freezer bags.