2 6-oz cans wild caught salmon
3 tablespoons sweet onion, finely chopped
1 tablespoon celery leaves, finely chopped
2 tablespoons matzo meal
1/2 teaspoon salt
vegetable oil or clarified butter for frying
Dill Caper Sauce:
3 tablespoons mayo
3 tablespoons sour cream
2 teaspoons capers, chopped
1-2 teaspoons lemon juice
1 teaspoon chopped fresh dill
salt and white pepper to taste
- Mix the sauce ingredients in a bowl and set aside.
- Drain the salmon and place in a bowl. Add onion, celery, egg, matzo meal, and salt to the bowl and mix until combined. Shape into 7-8 patties.
- Heat a heavy skillet over medium low heat and add some oil or clarified butter, enough to glaze the pan, about 2-3 tablespoons. Cook the patties about 2-3 minutes per side until golden brown. Serve hot with the dill caper sauce and lemon wedges.