Salmon Patties with Arugula and Sour Cream

Ingredients

• 1 Spring onion
• 150 g crème fraîche (min 30% fat)
• 100 g crème fraîche (min 10% fat)
• 1 splash lime juice
• Salt
• white pepper
• 300 g salmon fillet (skinless)
• 5 tbsp heavy cream (min 30% fat)
• 2 slices toast bread (untoasted)
• 150 g Carrots
• 2 shallots
• 1 Spring onion
• 3 tbsp fresh dill
• 3 eggs
• 100 g breadcrumbs (more if needed)
• Salt
• pepper (ground)
• breadcrumbs (for coating)
• 50 ml vegetable oil (for frying)
• arugula (for serving)
• lime wedge (for serving)

Instructions

1. 1.

   Clean and finely chop the spring onions. Mix with crème fraîche, sour cream, lime juice, salt, and pepper.

2. 2.

   Wash salmon fillet, pat dry, cut into small pieces, and pulse with heavy cream in a food processor. Blend until fine and mix with soft toast bread. Chill.

3. 3.

   Peel carrots, dice finely, and cook briefly in lightly salted water until tender. Drain and set aside.

4. 4.

   Trim shallots, clean spring onion, and finely chop both. Add to fish mixture along with washed dill, eggs, breadcrumbs, drained carrots, salt, and pepper. Knead well by hand, adding more breadcrumbs if needed.

5. 5.

   Heat oil in a non-stick pan. With wet hands shape about 8 patties, coat each side in breadcrumbs, and fry in hot fat for 6-10 minutes on each side until golden. Drain on paper towels, serve with dip, arugula salad, and lime wedges immediately.