Salmon Patties

Ingredients

• 250 g butter
• 3 stalks tarragon
• 3 stalks chervil
• 1 handful dill
• 150 ml dry white wine
• 2 tbsp white wine vinegar
• 3 peppercorns
• 2 egg yolks
• Salt
• a splash lemon juice
• pepper (ground)
• 600 g salmon fillet (ready‑to‑cook, skinless)
• 1 egg
• 1 tbsp freshly chopped dill
• 1 tbsp horseradish (jarred)
• 3 tbsp white bread crumbs
• Salt
• a splash lemon juice
• Pepper
• 2 tbsp Vegetable oil
• 1 handful spinach

Instructions

1. 1.

   Melt the butter and remove from heat. Rinse the herbs, shake dry and pat off. Set aside the dill. Roughly chop tarragon and chervil, then reduce with wine, vinegar and pressed peppercorns in a small pot to about 80 ml. Pour the reduction through a sieve into beaten egg yolks, season with salt, and whisk over a hot water bath until creamy. Return to heat and slowly drizzle in the warm butter in drops, then in a thin stream until the sauce glows and reaches desired thickness.

2. 2.

   Finally stir in dill and adjust seasoning with salt, lemon juice, and pepper.

3. 3.

   For the patties, rinse salmon, pat dry and roughly cube. Pulse finely in a food processor. Mix egg, dill, horseradish into the fish, then add breadcrumbs until the mixture holds together. Season with salt, lemon juice, and pepper, shape 16 small patties. Fry in hot oil for 2–3 minutes per side until golden brown.

4. 4.

   Rinse spinach, clean and dry. Alternate stacking four salmon patties on a plate, drizzle with sauce, and serve remaining sauce separately.