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🍽️ Crispy Salmon Patties with Arugula and Sour Cream

673 kcal · 30 min · 4 servings

Ingredients

• 1 spring onion
• 150 g crème fraîche (min. 30% fat content)
• 100 g crème fraîche (min. 10% fat content)
• 1 splash lime juice
• salt
• white pepper
• 300 g salmon fillet (skinless)
• 5 tbsp heavy cream (min. 30% fat content)
• 2 slices sandwich bread (untoasted)
• 150 g carrots
• 2 shallots
• 1 spring onion
• 3 tbsp fresh dill
• 3 eggs
• 100 g breadcrumbs (more if needed)
• salt
• pepper (from the mill)
• breadcrumbs (for turning)
• 50 ml vegetable oil (for frying)
• arugula (for serving)
• lime wedges (for serving)

Instructions

1. 1. Wash the spring onions and slice them into fine rings.
2. 2. Mix the crème fraîche with the sour cream in a small bowl.
3. 3. Add lime juice, salt, and pepper to the cream mixture and season to taste.
4. 4. Wash the salmon fillet and pat it dry with a kitchen towel.
5. 5. Cut the salmon into small pieces.
6. 6. Place the salmon pieces and the cream into a blender or food processor.
7. 7. Blend the mixture until it forms a smooth paste.
8. 8. Knead the soft toast bread into the salmon mixture.
9. 9. Place the fish mixture in the refrigerator for a few minutes.
10. 10. Peel the carrots and cut them into very small cubes.
11. 11. Boil the carrot cubes in a little salted water until tender.
12. 12. Drain the carrots and let them drain well.
13. 13. Peel the shallots and clean the spring onions.
14. 14. Finely chop the shallots and spring onions.
15. 15. Add the chopped vegetables to the fish mixture from the fridge.
16. 16. Wash the dill and chop it finely as well.
17. 17. Add the chopped dill, the eggs, and the breadcrumbs to the mixture.
18. 18. Add the drained carrots as well.
19. 19. Knead everything well with your hands until a homogeneous mass forms.
20. 20. Season the mixture with salt and pepper.
21. 21. If the mixture is too wet, add a little more breadcrumbs.
22. 22. Heat the oil in a non-stick pan.
23. 23. Wet your hands and form about 8 patties from the mixture.
24. 24. Roll the patties in breadcrumbs until they are covered all around.
25. 25. Fry the patties in hot fat on both sides.
26. 26. Fry them for about 6 to 10 minutes until golden brown and cooked through.
27. 27. Place the finished patties on kitchen paper to absorb excess fat.
28. 28. Serve the patties with the sour cream, arugula, and lime wedges.

Nutrition per serving

• kcal: 673
• Protein: 27 g · Fett/Fat: 46 g · Carbs: 38 g