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Make 18 to 20 mini patties (or 4 large patties)
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Ingredients:
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4
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(142 g/5 oz)
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M&M Salmon Fillets, thawed
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1
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egg
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1/4 cup
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(50 mL)
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mayonnaise
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3 tbsp
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(45 mL)
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finely chopped green onion
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12
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soda crackers, crushed
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salt and pepper
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2 to 4 tbsp
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(30 to 60 mL)
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oil
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Lemon & Dill Mayonnaise
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2/3 cup
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(150 mL)
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mayonnaise
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1 tsp
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(5 mL)
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finely grated lemon rind
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1 tbsp
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(15 mL)
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lemon juice
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1 tbsp
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(15 mL)
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finely chopped fresh dill
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Preparation:
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Place M&M Salmon Fillets skin side down on piece of foil or parchment paper; enclose. Place on baking sheet. Bake in 425°F (220°C) oven for 12 to 15 minutes or until salmon flakes in centre. Let cool slightly then lift salmon with spatula onto plate; remove skin and discard. Flake completely with fork.
In medium bowl, beat egg. Stir in salmon, mayonnaise, onion and crackers. Season with salt and pepper. Stir until well combined. Form, using heaping tablespoons, into small patties about 1-3/4 inches (4.5 cm) diameter and 1/2 inch (1 cm) thick. Place on waxed paper.
Heat 2 tbsp (30 mL) oil in large non-stick skillet over medium heat. Fry patties in small batches for 1 1/2 minutes on each side until golden brown. Add more oil as needed. Place on paper towel; keep warm.
Prepare Mayonnaise: In small bowl, whisk together mayonnaise, lemon rind and juice and dill. Refrigerate until ready to use. (May be made ahead.)
Serve as an appetizer topped with a dollop of Lemon and Dill Mayonnaise and small sprig of dill for garnish. For casual fare, place mayo in bowl for dipping and surround with salmon cakes.
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Tip(s):
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