Salmon Patties with Sauce

Ingredients

• 200 g mostly firm potatoes
• Salt
• 400 g Salmon fillet
• 2 Spring Onions
• 100 g peas
• 2 tbsp chives rolls
• 0.5 untreated lemon (zest and juice)
• 1 egg yolk
• 3 tbsp white bread crumbs
• Salt
• sweet chili sauce
• 1 tbsp vegetable oil (for frying)
• 1 cucumber
• 1 tbsp butter
• 200 g yogurt
• 100 g crème fraîche
• 2 tbsp freshly chopped dill
• 1 tsp lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes and cook in salted water for about 30 minutes. Drain, peel, and let cool completely before cutting into small cubes.

2. 2.

   Rinse the salmon, pat dry, and finely dice it. Wash, trim, and finely chop the spring onions. Briefly blanch the peas in salted water, shock them, and drain. Combine the potatoes, salmon, spring onions, chives, lemon zest, and egg yolk. Add breadcrumbs until the mixture is well formed. Season with lemon juice, salt, and sweet chili sauce, then shape into 8 patties. Fry in hot oil in a non‑stick pan for 6–8 minutes on each side until golden brown.

3. 3.

   For the sauce peel, halve lengthwise, deseed, and dice the cucumber. Sauté in hot butter for 1–2 minutes. Whisk together yogurt, crème fraîche, and dill. Season with lemon juice, salt, and pepper. Fold the cucumber into the sauce and adjust seasoning.

4. 4.

   Arrange the salmon patties (optionally wrapped in a thin cucumber slice) on plates and serve with the warm sauce.