Ingredients:
2 slices rye bread
12 ounces boneless skinless salmon, cut into 1 inch pieces
2 ounces smoked salmon, cut into 1 inch pieces
1 1/2 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
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.