We smoked a large salmon fillet yesterday for Christmas dinner with the Creels. Tonight we made salmon patties with 1 lb. of salmon inspired by a recipe here.
INGREDIENTS
- 1 lb. smoked salmon skin removed and flaked. Smoked in the Recteq yesterday using Recteq’s Texas Pellets (oak and mesquite)
- 1/2 cup panko bread crumbs
- 1/2 cup finely minced red onion
- 3 large cloves garlic minced
- 1/4 cup Blue Plate mayonnaise
- 1 tablespoon Dijon mustard
- 2 ex-large eggs
- 1 tsp dried dill although she used 1 tablespoon chopped fresh dill
- 1/2 teaspoon fresh cracked black pepper
- 1/2+ cup pre-grated Parmesan Cheese
- 2-3 tablespoons olive oil to fry the patties
Dill Mayonnaise – She served it with this but we had fresh Tzatziki and that went well with the patties.
3/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
1/4 teaspoon garlic powder
INSTRUCTIONS
- Stir everything together and shape with your hands into 3″ diameter patties about ¾ inch thick.
- Add olive oil to a large skillet over medium heat. Fried gently in a No. 8 Cast Iron skillet until golden brown on both sides.
- Made 7 patties.
Next Time – Add 1.5 tsp of creole seasoning to the mix. Then sprinkle some on patties before frying and after they are removed from the oil.
