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2 (14.75 ounce) cans pink salmon, drained
1 cup bread crumbs (use panko for a lighter touch – try the plain by Jeff Nathan Creations)
2 eggs
2 scallions, green part only, minced
2 teaspoons Dijon mustard
½ teaspoon pepper
½ teaspoon salt
2 – 4 tablespoons oil
Mash salmon well (do not discard bones). Mix with all remaining ingredients except oil. Heat oil in a large skillet over a medium heat. Form salmon mixture into patties and fry until brown – about 5 minutes per side. Serve warm or at room temperature. Although I am offering them with a red pepper coulis, they are also really good with that other vegetable – ketchup!
Wine suggestion Altoona Hills Chardonnay from OnlineKosherwine.com
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Tags: appetizers, FISH
