y0u
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Easy salmon patties with tarragon/mustard sauceSalmon patties with mustard/tarragon sauce on a bed of baby Flashy Trouts Back heirloom lettuces.
Easiest salmon patties ever
1 14.75 oz can of wildcaught pink salmon. (use the tall cans, it's tail meat and has more fat/flavor in it)
3 tbs mayo(make bacon mayo if you have issues with vegetable oils)
2 eggs
1/4 of a minced raw medium onion
Mustard tarragon sauce
Mix together
1/4 cup sour cream
1/4 cup mayo
1 tbs fresh minced tarragon
1 clove garlic minced
2 tsp dijon mustard
1 tbs minced fresh parsley
fresh cracked pepper
dash of hot sauce
Drain the canned salmon and flake, add onion, mayo and raw eggs, mix well and let sit in frig for 30 minutes. Form into patties and let freeze for about 15-20 minutes or they will fall apart. Heat 1/2 cup of high-heat oil on med-high. (I used a combo of tallow and bacon fat). Fry until golden crisp on each side.
Makes 7 patties. These are also really good cold as a snack. :D
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Lynne
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my god i'm salivating! 
are they firm when ready to eat, y0u?
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y0u
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| Lynne wrote: | my god i'm salivating!
are they firm when ready to eat, y0u? |
yes indeed..very firm..just make sure the oil is hot and you don't flip them until they are nice and brown.
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Dean
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| Lynne wrote: | my god i'm salivating!
are they firm when ready to eat, y0u? |
What exactly are y0u guys referring to? 
Are they cream filled? 
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