Salmon Burgers with Sour Cream Dill Sauce
Sauce1/2 cup sour cream
3 Tbsp finely chopped fresh dill
1 Tbsp lemon juice
Salt and pepper to taste
In a bowl mix together the sour cream, dill, lemon juice, salt, and pepper cover with plastic and refrigerate.
1 1/4 pound piece fresh boneless salmon
canola oil, for sprinkling and frying
Salt and pepper to taste
1 clove garlic, quartered
1/4 cup fresh dill leaves
20 oyster crackers
1 egg, lightly beaten
1/4 cup bottled tomato based cocktail sauce
Dash of Worcestershire sauce
Flour for sprinkling
1/2 red onion thinly sliced (for garnish)
Turn on the broiler, set the salmon skin side down in an ovenproof baking dish and sprinkle it lightly with oil, salt and pepper. Broil the fish for 10 minutes or until it is cooked through. Set aside to cool. Remove and discard the skin, bones and any fatty pieces.
In a food processor with a steal blade, work the garlic, dill, crackers salt and pepper until they are ground into crumbs. Add the cracker mixture to the fish along with the egg, cocktail sauce and Worcestershire sauce. Mix them until they are thoroughly blended Divide the salmon mixture into 8 pieces. With your hands form the mixture into 8 patties coating them lightly with flour.
Set the oven to 250.
In a large skillet heat enough oil to make a thin film in the bottom of the pan. When its hot add four of the fish cakes. Cook them over medium high heat turning the patties often for about 10 minutes or until they are browned and cooked through. Transfer the cakes to the warm oven. Use more oil to fry the remaining cakes in the same way.
Arrange 2 burgers on 4 plates, garnish with onion slices and add dill sauce. Serve at once.