Ingredients
- 600 g of finely chopped salmon fillet
- 150 g of bread crumbs
- 100 g of grated onions
- 2 cloves of garlic, crushed
- 60 ml of parsley, finely chopped
- 60 ml of chives, finely chopped
- 2 eggs
- 5 ml of Aromat
- 2.5 ml of ground black pepper
- 2.5 ml of Cayenne pepper
- Flour for coating
Instructions
- Mix the herbs, seasoning and breadcrumbs together.
- Work in the salmon, onion and garlic and finish with the eggs to form a stiff homogenous dough. If this is still too dry and crumbly, add a little hot water.
- Allow the mixture to stand, covered, in the refrigerator for about 30 minutes.
- Form into flat round cakes about 1.5 cm thick, coat with flour and fry in the margarine until golden and cooked through.
Notes
Serve with croquette potatoes or pommes persillées and a vegetable or salad.