Salmon Zucchini Patties

Ingredients

• 1 slice of white bread (large)
• 125 ml milk
• 2 shallots
• 1 small zucchini
• 500 g salmon fillet (skinless)
• 2 tbsp lemon juice
• 1 egg
• Salt
• freshly ground pepper
• 1 tbsp breadcrumbs
• 2 tbsp clarified butter
• 2 tbsp finely chopped fresh tarragon leaves
• 125 g butter
• 2 tsp coarse Dijon mustard

Instructions

1. 1.

   Drain the white bread, soak it in milk and then squeeze out excess liquid. Peel and finely dice the shallots. Wash, trim and grate the zucchini finely.

2. 2.

   Wash the salmon fillet, pat dry, remove any remaining bones if present, and chop very finely. Mix the salmon with shallots, squeezed bread, grated zucchini, lemon juice and egg thoroughly; season with salt and pepper, adding breadcrumbs if needed.

3. 3.

   Shape small, flat patties from the mixture and fry in hot clarified butter for about 4 minutes per side until golden brown.

4. 4.

   For the tarragon mustard butter, melt the butter in a small pot, whisk in the mustard, and add the finely chopped tarragon leaves.

5. 5.

   Plate the salmon patties with the tarragon mustard butter. Serve with boiled potatoes and a small salad.