How to make
The salmon fillets are cut very finely or grinded in a meat grinder.
To the minced meat add finely chopped fresh dill, fresh parsley and spring onions, salt, black pepper, dried oregano, smoked paprika, mustard, raw eggs and pre-soaked in water and squeezed slices of old wholemeal bread.
Knead the minced meat well, cover it and store it in a cool place for at least an hour so they can absorb the flavors. Then the mixture is kneaded once again and with wet hands from the large fish patties from it.
Roll the salmon fish patties in very little flour, beat off the excess and fry them in a lightly greased pan with a non-stick bottom for a few minutes on both sides.
The salmon patties are served garnished with a slice of lemon and sprinkled with fresh parsley.
Enjoy your meal!
