I think I'll swap the egg for some dijon. On 2/6/06, Kevin Graeme wrote: > Easy too. Just a pound of grilled/broiled salmon blended with some > tarragon, green onions, celery, lemon zest and a little of the juice, > s&p, bread (as much or as little as you want for filler), and an egg > for binder. Then just form into patties and brown in a skillet. > > The dressing is just some cilantro, capers, and mayo blended together. > > Next time I'll probably season it more. Old Bay fixes everything, right? >
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