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Home-made Salmon Patties

05/02/2012

This past week, a friend mentioned smoked salmon aglio olio, and my mind instantly went to this recipe, which I have forgotten about for eons!! And to think it was an almost weekly fixture in our kitchen!

Home-made Salmon Patties

1 kg salmon, diced

8-10 stalks spring onions, chopped

1/2 cup panko (japanese breadcrumbs)

250 g smoked salmon, roughly chopped

In a food processor, place half of the diced salmon and all of the chopped spring onions

Blitz together till well combined

In a mixing bowl, combine the pureed salmon, remaining diced salmon, panko and chopped smoked salmon

**sometimes I add a pinch of dill weed into the mixing bowl, it goes perfectly with it**

Heat a skillet on medium-high, spray with some olive-oil, sprinkle a little salt

Take about a fistful of salmon-mix and shape into a burger patty

Place it gently on the heated skillet, letting it cook 4-5 minutes on each side

That’s all there is to it! It’s a good way to introduce smoked salmon to your palate. If you are wary of the taste, the briny smoky flavour will not hit you in the face, because it has the salmon meat and spring onion to help you along with it. Because you know what exactly goes into the patties, you know that you are not getting any empty fillers (like commercial patties), but full-on omega-3 salmon goodness.

The salmon patties are versatile, not just as sandwich fillers:

– sandwich (duh!) : spread mustard, or mayonnaise (for the uninitiated) on the bread, pile it with butterhead lettuce, a handful of alfalfa sprouts, sliced tomatoes, sliced cucumbers, a slice of cheese, and a sunny-side-up egg, or whatever you like in your sandwich

– as a main, with a side of salad – i suggest rocket salad, with a few shavings of parmesan &  accompanied by some roasted baby potatoes… whatever combo that rocks your boat.

– broken into smaller chunks, over a bed of just-cooked rice, with some shredded seaweed, a light drizzle of soy sauce and a good sprinkling of japanese pepper flakes

– or my favourite, crumbled over a bed of salad, with a squeeze of lemon and some freshly cracked black pepper to finish it off.

– but if you’re feeling a little lazy, just dip them into some sriracha sauce

So there you have it, one of my family’s favourite recipes.

BBCC

**Sorry, there are no pictures this time round, they got lost somewhere between my handphone and my lappie. Bugger. But don’t let this wordy post stop you from trying this out, okay-kayzzzz!!

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