Salmon Patties

Drain the canned salmon well in a colander, remove the skin and any large bones (small soft bones can be left in). If using cooked salmon, remove the skin, take out the bones and flake the flesh with a fork in a large bowl.

Finely chop the scallions and dill. Zest the lemon on a fine grater, squeeze about 1 tbsp of juice from half of it, and cut the other half into wedges for serving.

Add the eggs, breadcrumbs, scallions, dill, lemon zest and juice, mustard, salt and black pepper to the salmon. Mix thoroughly until well combined and let sit for 5 minutes so the breadcrumbs can absorb the moisture.

With damp hands, shape the mixture into 8 equal-sized patties (about 1/4 cup each), pressing them slightly flat. Place on a plate, cover with plastic wrap and refrigerate for 15 minutes — this helps the patties hold their shape while frying.

Heat the oil together with the butter in a large skillet over medium heat. Fry the patties in batches, without crowding the pan, for 4–5 minutes per side until golden brown.

Transfer the cooked patties to a paper towel to drain off excess oil.

Serve the patties hot, with lemon wedges and fresh dill on top.