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The closest thing to the taste of trout is salmon. I always keep salmon fillets in the freezer to use for all sorts of recipes. Once thawed I poach the salmon in simmering water, flake with a fork and refrigerate until I’m ready to use it. Last night I made a salmon burger recipe I found on Isa’s site. Her blog is in French and totally worth the visit. The burgers were a hit, though closer to a fish cake than a burger so they sort of fell apart as we ate! The next time I make these I’ll most likely serve them with a salad and bread on the side.
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Today I mixed the rest of the poached salmon with leftover tartar sauce, spread the mix on a toasted bagel with lettuce, served baby carrots on the side, and that was lunch. Simple, easy and good for you. What could be better?
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Salmon Burgers (or Fish Cakes)
Adapted from Les Gourmandises d’Isa
1 lb salmon fillets, cooked and flaked with a fork
2 tbsp fresh parsley, finely chopped
2 tbsp dill, finely chopped (I omitted this)
2 tbsp lemon juice
1 tbsp capers, finely chopped
2 pickles, finely chopped
1 cup ( environ 350 g ) cooked and mashed potatoes
Salt and Pepper, to taste
1 egg (I added this to help them hold their shape)
Flour
In a large bowl, mix all of the ingredients together (except flour). Make 4 patties, lightly flour them and refrigerate for at least 1 hour.
Heat a few tbsp oil in a non-stick skillet and cook patties for 5 to 6 minutes on each side, or until nicely golden. Serve as hamburgers with lettuce, tomatoes, onion slices and tartar sauce or as fish cakes with a salad and bread on the side.
Tartar Sauce
From Ricardo and Friends
1/2 cup (125) mayonnaise
1 tbsp (15 ml) sweet pickles, chopped
1 tsp (5 ml) capers, chopped
1 tbsp (15 ml) lime juice
1 tsp (5 ml) fresh chives, finely chopped
In a bowl, mix the ingredients. Sprinkle with salt and pepper.
3 comments:
I love salmon but have never tried it in burgers!! Great idea and great photos.
Thank you Patricia! If you do make these as burgers I would suggest you add a second egg to the mix before forming the patties, it might help them hold their shape better.
I am soooo trying this recipe. Yum!
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