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.
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?
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)
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.
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.