Smoked Salmon Patties
A quick and easy dinner option made with Fishwife Smoked Salmon tinned fish. Served over spinach salad with French vinaigrette
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.2 scallions, 1 large egg, 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, 1 lemon, 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.2 tablespoons olive oil
- 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.1 shallot, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 3 tablespoons olive oil, salt and pepper
- To serve, add the spinach leaves to a large bowl. Drizzle the spinach leaves with half of the French vinaigrette, tossing to coat.1 6 oz bag baby spinach
- Split the dressed spinach leaves between two plates then top each plate with the smoked salmon patties. Drizzle with more dressing, if desired.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!