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Double Salmon Cakes

2 slices rye bread
12 ounces boneless skinless salmon, cut into 1 inch pieces
2 ounces smoked salmon, cut into 1 inch pieces
1 12 tablespoons Dijon mustard
2 tablespoons fresh dill (or 2 tsp dried)
salt and pepper
2 tablespoons butter
4 slices red onions, thin
2 slices tomatoes, thin


In a processor add bread and process into crumbs--will yield 1 cup; set aside. Add salmon and process until finely chopped. Add mustard, dill, salt, pepper and 2/3 cup crumbs and process until blended. Form into 8 small patties and dip into bread crumbs to coat. Heat butter in skillet, add cakes and cook over medium heat until browned on both sides, about 4 minutes/side. Serve garnished with red onion and tomato.

Source: www.food.com