Dill Salmon Patties with Herb Mayonnaise

2 cans (16 oz) salmon

1 cup  soft bread crumbs
1 cup dry bread crumbs
1/4 cup  minced green onions
1/4 cup minced green bell pepper
2 tablespoons minced parsley
1 tablespoon minced dill
2 eggs
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Tabasco, regular, jalapeno or smoky chipotle
1/2 cup cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup cracker crumbs
1/4 cup  butter
1/4 cup  oil
1. Mix all ingredients together except for cracker crumbs, butter and oil, and form into about 10 to 12 patties. Heat 2 tablespoons of butter and oil and dredge half of the salmon patties in cracker crumbs and sauté them on both sides until lightly browned, remove and repeat with the second batch. Serve with herbed mayonnaise.
2. Herb Mayonnaise: Place ¼ cup green onions, ¼ cup parsley and ¼ cup dill in the blender. Add 1 tablespoon rice wine vinegar and ½ tablespoon lemon juice and blend until the herbs are very fine. Add ½ teaspoon salt and ¼ teaspoon paprika and an egg yolk. Blend until well mixed and then while blender is running add ½ cup olive oil and blend until mixture is thick and creamy.
Servings: 8



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