Note: I was sent tins of Fishwife Smoked Salmon in order to write this post for Smoked Salmon Patties. Opinions are my own.
I am loving that tinned fish is having a moment; tinned fish is a must-have in your pantry for quick and tasty meals. We have been a Fishwife household for a while now (peep at my current pantry collection below for proof), so I get super excited when I get to try a new Fishwife product!
Fishwife recently sent me some cans of their Smoked Salmon, and I knew I wanted the smoked salmon to be the star of any recipe I created with them.
These Smoked Salmon Patties are a quick and easy way to get dinner on the table in no time!
I served the Smoked Salmon Patties over a spinach salad drizzled with a homemade French vinaigrette.
Ingredients:
Smoked Salmon Patties:
- 2 scallions, thinly sliced
- 1 large egg, beaten
- 3 (3.9 oz) cans Fishwife Smoked Salmon (paid link), drained
- 1/3 cup panko breadcrumbs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, finely chopped
- 1 lemon
- salt and pepper, to taste
- 2 tablespoons olive oil
French Vinaigrette:
- 1 shallot, minced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- salt and pepper, to taste
For serving:
- 1 (6 oz) bag baby spinach
To make the smoked salmon patties, combine the scallions, egg, drained smoked salmon, panko, mayo, mustard, dill, lemon zest (paid link), juice from 1/2 a lemon (reserve the other half for another use), salt and pepper in a bowl.
Form into 4 patties.
Heat the olive oil over medium heat. When shimmering, add the patties and cook, for 3 to 4 minutes, then turn the patties and cook for another 3 to 4 minutes.
Remove the patties and place on paper towels to remove excess oil.
To make the vinaigrette, add the vinaigrette ingredients to a jar, cap the jar, and shake until well combined.
To serve, add the spinach leaves to a large bowl. Drizzle the spinach leaves with half of the French vinaigrette, tossing to coat.
Split the dressed spinach leaves between two plates then top each plate with the smoked salmon patties. Drizzle with more dressing, if desired.
These Smoked Salmon Patties are SO good.
The smoked salmon flavor is the star, complemented with the acidic zing of the lemon juice and vinaigrette.
I love the added flavor and slight crunch from the baby spinach salad.
My husband and I absolutely cleaned our plates!
This will definitely be in heavy rotation in my house, especially because I have most of the ingredients on hand normally.
Smoked Salmon Patties
Ingredients
Smoked Salmon Patties:
- 2 scallions thinly sliced
- 1 large egg beaten
- 3 3.9 oz cans Fishwife Smoked Salmon, drained
- 1/3 cup panko breadcrumbs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill finely chopped
- 1 lemon
- salt and pepper to taste
- 2 tablespoons olive oil
French Vinaigrette:
- 1 shallot minced
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons olive oil
- salt and pepper to taste
For serving:
- 1 6 oz bag baby spinach
Instructions
- To make the smoked salmon patties, combine the scallions, egg, drained smoked salmon, panko, mayo, mustard, dill, lemon zest, juice from 1/2 a lemon (reserve the other half for another use), salt and pepper.
- Form into 4 patties.
- Heat the olive oil over medium heat. When shimmering, add the patties and cook, for 3 to 4 minutes, then turn the patties and cook for another 3 to 4 minutes.
- Remove the patties and place on paper towels to remove excess oil.
- To make the vinaigrette, add the vinaigrette ingredients to a jar, cap the jar, and shake until well combined.
- To serve, add the spinach leaves to a large bowl. Drizzle the spinach leaves with half of the French vinaigrette, tossing to coat.
- Split the dressed spinach leaves between two plates then top each plate with the smoked salmon patties. Drizzle with more dressing, if desired.
