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Cooking
Salmon Patties with Creamy Tartar Sauce
· 4 servings
Cucumber salad
Peel the cucumber. Use a peeler to slice it into thin ribbons — it'll look lovely. Place them in a bowl. Season with salt and pepper, drizzle with lemon juice and olive oil, then sprinkle with parsley. Let it marinate in the fridge.
Blend and dice
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.
Season
Add finely chopped shallot and garlic. Season with salt and pepper. Stir in the tartar sauce and mustard.
Bind with breadcrumbs
Add the breadcrumbs and finish with a squeeze of lemon to balance the flavour.
Add parsley and mix
Finally, stir in the finely chopped parsley. Mix everything together thoroughly.
Fry the patties
Shape the mixture into 4 patties. Fry in hot oil until golden on both sides. Serve with salad, in a bun, with mashed potatoes… whatever you're in the mood for.