These were shockingly easy
Get 1lbish salmon fillet (for 4 patties)
tablespoon mustard
tablespoon or so of chives
salt, pepper
egg yolk
With a sharp knife, peel skin off of fillet (you can also do this by hand, or ask the fishmonger to do it. Doesn't matter if it comes out evenly, because we're going to chop it anyway)
Chop the salmon into a mush (start with 1" chunks, then keep going). You don't want it to be a paste - some small pieces for texture are good. Add in the other ingredients once the mistrue starts to have some texture.
make patties - make sure they are roughly the thickness of the salmon itself - and (optional) put in fridge for 30 minutes so it sets a bit.
Cook with butter over medium heat, about 3-4 minutes a side.
We served over hamburger buns with guacamole and pickled red onions.
Get 1lbish salmon fillet (for 4 patties)
tablespoon mustard
tablespoon or so of chives
salt, pepper
egg yolk
With a sharp knife, peel skin off of fillet (you can also do this by hand, or ask the fishmonger to do it. Doesn't matter if it comes out evenly, because we're going to chop it anyway)
Chop the salmon into a mush (start with 1" chunks, then keep going). You don't want it to be a paste - some small pieces for texture are good. Add in the other ingredients once the mistrue starts to have some texture.
make patties - make sure they are roughly the thickness of the salmon itself - and (optional) put in fridge for 30 minutes so it sets a bit.
Cook with butter over medium heat, about 3-4 minutes a side.
We served over hamburger buns with guacamole and pickled red onions.
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