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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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The ingredients suggest a Scandinavian origin, but these are delicious wherever you are Ingredients:
2 slices rye bread |
12 ounces boneless skinless salmon, cut into 1 inch pieces |
2 ounces smoked salmon, cut into 1 inch pieces |
1 1/2 tablespoons dijon mustard |
2 tablespoons fresh dill (or 2 tsp dried) |
salt and pepper |
2 tablespoons butter |
4 slices red onions, thin |
2 slices tomatoes, thin |
Directions:
1. In a processor add bread and process into crumbs-will yield 1 cup; set aside.
2. Add salmon and process until finely chopped.
3. Add mustard, dill, salt, pepper and 2/3 cup crumbs and process until blended.
4. Form into 8 small patties and dip into bread crumbs to coat.
5. Heat butter in skillet, add cakes and cook over medium heat until browned on both sides, about 4 minutes/side.
6. Serve garnished with red onion and tomato.
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