Shrimp Stuffed Salmon Patties With Dill Tarter Sauce
You can flatten these into patties by hand, use a muffin cup tin or bake in a loaf pan. They taste great but keep an eye on the baking time so they don't get to dried out. These reheated up great in the microwave for about 1-2 minutes and tasted even better on day 2.
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INGREDIENTS
NutritionFilling
- 1⁄2cup cooked baby shrimp
- 1⁄2teaspoon garlic salt
- 1teaspoon parsley
Patties
- 1(7 ounce) can pink salmon
- 1
- 1⁄2cup breadcrumbs
- 1
- 1
- 1teaspoon dill weed
- 1teaspoon season salt
- 1⁄4cup mayonnaise
- cooking spray
Dill Tarter Sauce
- 1⁄2cup mayonnaise
- 2tablespoons pickle relish
- 1teaspoon dill weed
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DIRECTIONS
- Mix shrimp, garlic and parsley in small bowl. Set aside.
- In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
- Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
- Bake at 350 for 10-15 minutes or until lightly brown.
- Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.
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