Salmon patties with mustard/tarragon sauce on a bed of baby Flashy Trouts Back heirloom lettuces.



Easiest salmon patties ever

1 14.75 oz can of wildcaught pink salmon. (use the tall cans, it's tail meat and has more fat/flavor in it)
3 tbs mayo
2 eggs
1/4 of a minced raw medium onion


Mustard tarragon sauce
Mix together
1/4 cup sour cream
1/4 cup mayo
1 tbs fresh minced tarragon
1 clove garlic minced
2 tsp dijon mustard
1 tbs minced fresh parsley
fresh cracked pepper
dash of hot sauce

Drain the canned salmon and flake, add onion, mayo and raw eggs, mix well and let sit in frig for 30 minutes. Form into patties and let freeze for about 15-20 minutes or they will fall apart. Heat 1/2 cup of high-heat oil on med-high. (I used a combo of tallow and bacon fat). Fry until golden crisp on each side.

Makes 7 patties. These are also really good cold as a snack.