Ingredients:

for patties

1 can of Wildfish Cannery Smoked King Salmon

1 cup of leftover quinoa

1/2 cup of matzo meal

2 eggs

1/4 cup fennel fronds

1 tsp paprika

1/2 tsp celery salt

1 tsp fresh cracked black pepper

Zest of one lemon

Potato buns

for slaw

Half of one red onion, sliced thinly

Half of a bulb of fennel, sliced thinly

Salt

Freshly cracked black pepper

Juice of one lemon

Directions:

1. Mix all patty ingredients together, except for buns. If it’s too wet, add more matzo meal. Too dry, add a little olive oil or mayo. Form into patties- we got 4 from this recipe. Pop in the freezer to form up for 10-20 minutes while you make your slaw.
2. Mix all slaw ingredients together and taste for seasoning.
3. Warm a 1/2 tbsp of canola oil and a 1/2 tbsp of butter in a skillet over medium heat. Toast buns until golden brown. If the skillet is too dry after you take the buns out, add a little more oil and butter and heat until foaming. Gently add a patty and let it go until it’s golden brown and is forming a crust. Repeat for the other side, remembering to be gentle.
4. Add a little mayo to the bottom bun, top with patty, slaw, and top bun. Devour!