At a glance
You're making delicious salmon patties that combine blended and chunky salmon for great texture, mixed with seasonings and breadcrumbs to hold everything together. The trickiest part is getting the patty mixture just right—you'll blend most of the salmon, dice some for texture, season it all up, then fry them until golden. They take just about 24 minutes of actual hands-on work, and you can serve them however you like: in a bun, with salad, or alongside mashed potatoes.
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Cucumber salad
Peel the cucumber. Using a peeler, slice it into thin ribbons — it'll look lovely this way. Place them in a bowl. Season with salt and pepper, drizzle with lemon juice and olive oil, then sprinkle with parsley. Leave to marinate in the fridge.
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Blend and dice the salmon
Remove the skin from the salmon fillet. Set aside about 80 g and cut it into small cubes. Blend the rest of the salmon until smooth. Combine both in a bowl.
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Season the mixture
Add finely chopped shallot and garlic. Season with salt and pepper. Stir in the tartar sauce and mustard.
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