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Salmon Burgers/Patties With a Herb Sauce
I made these the other night as I had some salmon to use up and served them over salad it made for a delicious meal. I also made a sour cream herb sauce to accompany them using up some fresh herbs on my fridge. I cooked these on the stove top in a pan but they would also work on the BBQ just as well. You could also serve them in burger buns with some lettuce tomato and avocado.


800g Fresh salmon
1/2 Cup celery, chopped finely
2 Tablespoons fresh parsley, chopped finely
1 Tablespoon fresh dill, chopped finely
1 Teaspoon paprika
1 Teaspoon garlic powder
1 Tablespoon liquid garlic seasoning
Good pinch cayenne pepper
3 Green onions, chopped finely
3 Tablespoons mayonnaise
1 Tablespoon Dijon mustard
1 Tablespoon rice vinegar
1/2 Cup corn kernels
1 Large egg
1/2-3/4 Cup breadcrumbs

Herb Sauce

100ml Sour Cream
1 Tablespoon lemon juice
1 Tablespoon fresh dill, finely chopped
1 Tablespoon fresh parsley, finely chopped
1 Teaspoon dried tarragon
1/2 Teaspoon garlic powder
1 Teaspoon mint sauce
Pepper to taste


1. Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.

2. Remove skin from salmon and break up into chunks into a large mixing bowl.

3. Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.

4. Mix all sauce ingredients and again place in the fridge until ready to use.

5. Heat some oil in a large fry pan, cook patties either side until nicely browned.

To Serve: Either serve over salad as I did or serve in burger buns.

All photos taken by me unless otherwise stated.

Pan Seared Salmon on Potato Cake and Wilted Spinach With Dijon Sauce
I made this one last night and it was a wonderful meal a truly company worthy dish with hardly any effort. The potato cakes are great but need to be cooked for a good while to make sure they are cooked all the way through. I loved the sauce that went with and I warmed this on the stove before adding to the plate. If you would like to see more photos of this recipe please click here.



2 Salmon fillets
1-2 Teaspoon blackening seasoning, mix
Olive oil

2 Potato Cakes

4 Cups coarsley grated potatoes
2 Eggs, beaten
1/4 Cup self raising flour
1/4 Cup sour cream
6 Teaspoons grainy mustard
1 Tablespoon chopped fresh chives
Fresh ground pepper
2 Tablespoons olive oil


1/3 Cup fat free sour cream
2 Tablespoons mayonnaise
1 Teaspoon prepared horseradish
1 Teaspoon Worcestershire sauce
1 Teaspoon Dijon mustard
1/2 Teaspoon lemon juice
1 Dash Tabasco sauce


3-4 Cups fresh baby spinach
Olive oil
1 Dash red wine vinegar


1. Combine sauce ingredients in a pan, whisk and set aside, just before you are ready to dish warm ingredients on the stove.

2. Prepare potato cakes by combining all the ingredients in a bowl shape into cakes,

3. Cook in heavy large skillet using a scant amount of olive oil, until browned and cooked through. Set aside and keep warm.

4. Season both sides of salmon fillets. Using same skillet drizzle olive oil. Sear fillets until just done, about 3-5 Minutes per side (depending on thickness). Remove and keep warm.

5. Using same skillet drizzle a scant amount of oil if needed. Cook spinach just until wilted, about a minute or two. Drizzle with vinegar and season with salt.

To serve drizzle sauce on plate, place spinach, then potato cake, then salmon.

All photos taken by me unless otherwise stated.