Salmon Patties with Caper Tarter Sauce
Total time: 20 minutes
Canned salmon and tuna have long been pantry staples. especially in areas that run the risk of being snowbound in the winter months. I normally remove the skin from the salmon, but not the bones. They're very soft from being cooked, and are an excellent source of calcium. Mash them a bit with a fork if needed.
Ingredients:
- 8oz (240gr) salmon, net weight
- 1 tbs Dijon-style mustard
- 1 tbs capers
- 1 tbs dried chives
- 3 tbs bread crumbs
- 2 eggs
- 1 tbs olive oil
- Tarragon Caper Tarter Sauce:
- 1/2 cup (4oz, 120gr) mayonnaise
- 1 tbs lemon juice
- 3 - 4 tbs chopped dill pickle (2 medium - index finger size) or more capers
- 1 tbs chopped capers
- 2 tsp dried chives
- 2 tsp dried tarragon
- 1 clove garlic, minced
Instructions:
- Drain the salmon and put into a large bowl, breaking it up with a fork.
- Roughly chop capers.
- Whisk eggs in a small bowl.
- Add mustard, capers, chives and breadcrumbs, mix well.
- Add egg mixture to salmon and gently mix.
- Divide into 4ths.
- Heat oil in medium nonstick skillet over medium heat. Add salmon, forming into patties.
- Fry, 7 - 9 minutes, until starting to brown.
- Carefully turn with a spatula and sauté another 5 - 6 minutes.
- Remove and serve, tarter sauce on the side.
- Tarragon Caper Tarter Sauce:
- Mix all ingredients.
- Best if made at least 15 minutes early to allow flavors to blend. The dried herbs will absorb a bit of the lemon juice.