Salmon/Tuna Patties With Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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I love good salmon. Whenever I cook fresh or frozen salmon I always make an extra fillet or two. You can also make this with a good quality canned salmon such as Alaska Red Sockeye...which I think is the very best canned salmon. This recipe is just as good cold leftovers the next day as it is hot. NOTE** you can substitute a different kind of cooked fillet for the tuna if you wish or even just use 2 filllets of salmon. Ingredients:
1 1/2 tablespoons carrots, finely grated |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 teaspoon dried parsley flakes |
1 salmon fillet, precooked without bones |
1 tuna fillet, precooked without bones |
2 eggs, well beaten |
1 1/2 tablespoons red bell peppers, minced |
1 1/2 tablespoons celery, minced |
1 tablespoon onion, minced |
2 tablespoons olive oil |
1/2 cup sour cream |
2 tablespoons mayonnaise |
1 tablespoon fresh dill weed, chopped |
Directions:
1. Flake the salmon and tuna fillets and mix together.
2. Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
3. Blend well set aside.
4. In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
5. Put the olive oil in a heated skillet over medium heat.
6. Using a large ice cream scoop, place mounds of fish mixture into the pan.
7. Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
8. Cook patty for 4-5 minutes before gently flipping to the other side.
9. When you flip the patty it should be golden brown.
10. HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
11. Top each patty with a dollop of dill sauce and enjoy!
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