Salmon Patties with Creamy Tartar Sauce
·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.
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.
Season the mixture
Add finely chopped shallot and garlic. Season with salt and pepper. Stir in the tartar sauce and mustard.
Bind with breadcrumbs
Add the breadcrumbs to thicken the mixture, then finish with a squeeze of lemon to taste.
Add parsley and mix well
Finally, stir in the finely chopped parsley and mix everything together thoroughly.
Fry the patties
Shape the mixture into 4 patties. Fry in hot oil on both sides until golden brown. Serve with salad, in a bun, with mashed potatoes — whatever you're in the mood for.
