Chilled Salmon Patties

Directions

• Preheat your oven to 350 degrees F. Place salmon on a sheet pan, skin-side down. Brush with olive oil and season with salt and pepper. Roast for 15-20 minutes. Once cooked, cover with foil for 10 minutes then refrigerate until cold. (~30 minutes)
• In a sauté pan, heat 2 tbsp of butter and 2 tbsp olive oil. Add onion, celery, bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper. Cook until vegetables are soft (~20 minutes). Allow to cool.
• Tear bread into pieces, pulse in a food processor into fine crumbs. Spread crumbs on a baking sheet, toast in the oven for 5 minutes, until lightly browned, tossing occasionally.
• In a large bowl, flake the cold salmon. Add toasted bread crumbs, mayonnaise, mustard, eggs, and the cooled vegetable mixture. Combine well and chill in the fridge for 30 minutes.
• Shape mixture into 10 cakes. Heat remaining butter and olive oil in a sauté pan. Fry cakes for 3-4 minutes per side until browned. Drain on paper towels and keep warm in oven until serving.