New Zealand King Salmon sliders
Makes 20 canapés
|400gms (14oz)||New Zealand King Salmon skinned and diced|
|1 teaspoon||Fresh lemon juice|
|Salt and pepper to taste|
|1 cup||Seasoned breadcrumbs|
|2 tablespoons||Olive or canola oil|
|Small mini-burger buns or round cut sourdough|
- In a medium bowl, mix salmon, egg, mayonnaise and lemon juice. Add salt and pepper to taste.
- Form salmon mixture into 10 small patties. Dredge in breadcrumbs to coat all sides.
- In a large skillet, heat oil until hot over medium heat. Cook patties in batches until brown on both sides, about 4 minutes each batch.
- Drain salmon cakes on paper towels. Serve on buns with Dijon mustard if desired.
To kick up the flavor, add capers to the salmon mixture, or use a flavored mayonnaise such as wasabi mayo instead of the traditional mayonnaise. Create a “toppings bar” for the sliders with shredded lettuce, slices of grape tomato, capers and slices of red onion, dehydrated vegetable chips, pickles and a selection of sauces.