Salmon Patties-Swiss Style

Total Time
1hr 21mins
Prep 1 hr 15 mins
Cook 6 mins

I found this recipe on the net per a recipe request. Let me know how it is please.

Ingredients Nutrition


  1. Pulse salmon in a food processor-you do not want it to fine.
  2. Spoon into a large bowl and blend in the eggs, one at a time.
  3. Stir in cream, scallion, parsley, tarragon, capers, sun dried tomatoes, salt and pepper.
  4. Add the lemon juice last.
  5. Form into eight patties and chill for 1 hour.
  6. Heat oil in a large skillet over medium high heat and fry salmon patties 2 minutes on each side.
  7. Remove and drain off oil.
  8. Add balsamic vinegar and saute lettuce to just wilting-around 1 minute.
  9. Arrange lettuce on 4 plates and place 2 patties on each, pour over remaining hot vinegar.


Most Helpful

These were good!! I used canned salmon instead of fresh. I didn't quite get all of the oil out of the can so the mixture was a little mushy/oily. The first patty I made fell apart when I tried to turn it over in the skillet. I added about 1/4 cup of flour to the rest of the mixture to firm it up a little bit. That made the other patties easier to turn in the skillet. I am going to try this recipe again using fresh salmon after I get me a food processor. Thanks for a good recipe Di.

AuntWoofieWoof March 19, 2004

the food ia really tasty. May be you can consider to use just 2 eggs instead of 3, 2 teaspoon caper instead of 1 and add a bit nutmeg. I think this would help make the food not so feeling.

Chef Emique March 31, 2005

I only gave this recipe 4 stars because of the difficulty in working with the patties (i.e. the flip). I did have to fry them fairly long to keep them together, so they kind of looked too well done, even though they tasted great. I’m sure that I won’t eat this recipe very often because of dietary concerns, but I very much liked the taste and texture. In my opinion these cakes have an interesting taste and a wonderful smooth texture on the inside. I will definitely make these again. Thanks.

Mike McCartney January 15, 2005

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