Time: 2 hours 20 minutes
Complexity: average
Servings: 5

To make these patties extra juicy, Ina Garten adds mayonnaise, Dijon mustard, and beaten eggs. A casual, yet simply mind-blowing appetizer.

Ingredients:

• 225 g fresh salmon
• 1.5 tsp seasonings for boiling crabs
• 4 tablespoons olive oil, plus more for greasing
• Salt and ground black pepper
• 4 tbsp (60 g) butter
• 1/4 cup chopped fresh parsley
• 1 tbsp capers (drain brine)
• 1/4 tsp hot sauce
• 1/2 tsp Worcestershire sauce
• 3 slices of stale bread (crusts trimmed)
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 lightly beaten medium eggs
• 3/4 cup finely diced red onion (1 small head)
• 1.5 cups finely diced celery (4 stalks)
• 1/2 cup finely diced red bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, celery, sweet pepper, capers, red onion, parsley, mayonnaise, eggs, white bread, hot sauce, Worcestershire sauce, fish seasoning, Dijon mustard

We recommend

Preparation:

Step 1
• Preheat oven to 180°C.
  
  Place the salmon skin-side down on a baking sheet. Brush with olive oil and season with salt and pepper. Bake for 15-20 minutes until cooked through. Remove the baking sheet from the oven and cover tightly with aluminum foil. Let rest for 10 minutes and then refrigerate until completely cool.
Step 2
• Meanwhile, in a large skillet, combine 2 tablespoons (30 g) butter, 2 tablespoons olive oil, red onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat until the vegetables are tender, about 15 to 20 minutes. Cool to room temperature.
Step 3
• Tear the bread into pieces and process in a food processor using the blade attachment. You should have about 1 cup of bread crumbs. Place the bread crumbs on a baking sheet and toast in the oven for 5 minutes, stirring occasionally, until golden brown.
Step 4
• In a large bowl, shred the chilled fish. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and refrigerate for 30 minutes. Form into 10 patties (70-85 g each).
  
  In a large skillet over medium heat, heat the remaining 2 tablespoons (30 g) butter and 2 tablespoons olive oil. Add the salmon patties in batches and cook for 3-4 minutes per side, until golden brown. Drain on paper towels. Keep warm in a preheated oven at 250°F (120°C) and serve hot.

Votes: 6