Salmon Patties with Pimenton Dip

Salmon Patties

1 can of salmon, drained
1T chopped parsley (fresh or dried)
2t herbs de provence
1t onion powder
3T mayonnaise
2 eggs
salt and pepper
oil
Mix everything together.  It?s going to seem a little too wet.  Just let it sit for 15min to thicken up.  I measured these out and dropped into a nonstick skillet using a standard ice cream scoop.  It made 7 patties.  I bought the salmon on sale for under $3 for the can.  That probably made these about 50 cents each.  Yikes!  What a bargain!



Now, there?s a ton you could do with this recipe.  I?d keep the salmon and eggs but you could go crazy with the rest.  For a more traditional, crab cake-style recipe you could go with Old Bay instead of the herbs de provence.  If you don?t have Old Bay, it?s mainly celery salt with a few other minor seasonings.  I bet a Jamaican jerk seasoning would also be really tasty in this.

I served this with a sauce that didn?t really go that well, but was super tasty.  It was kind of  like a chipotle mayo but with a more subtle and refined flavor from the use of Spanish smoked paprika instead of chipotle.  It would probably be better with something else- not sure what, though.  Maybe someone can figure out what to serve it with:



Pimenton Dip

3T mayo
2T sour cream
2T cream
1t Spanish smoked paprika
1t onion powder
salt and pepper
Mix it up and let sit for 30min for flavors to mingle.  Add more or less cream to change the thickness.

You could make this with ground or canned chipotle and it would be really tasty.  Adjusting ratios of mayo, sour cream and cream to suit the purpose.  More or less cream will make it thicker or thinner.  You could actually use water too.  I just used cream because I had it handy.  This would be awesome with some plain potato chips