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Finnish Rye and Salmon Patties
Ruislohki-lohipihvit
Savory patties made with flaked salmon, rye flour, and dill, pan-fried until golden brown. A delicious way to use leftover salmon or canned salmon, offering a taste of Finnish coastal cuisine.
ð§ ææ
- 300 g Cooked salmon(flaked, skinless and boneless (canned or fresh))
- 100 g Rye flour
- 1 large Egg
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Lemon juice
- 0.5 tsp Salt
- 0.25 tsp Black pepper(freshly ground)
- 2 tbsp Butter or oil(for frying)
ðšâð³ äœãæ¹
- 1
In a medium bowl, combine the flaked salmon, rye flour, egg, chopped dill, lemon juice, salt, and pepper. Mix gently until just combined. Do not overmix.
- 2
Form the mixture into 8 small patties, about 1.5 cm thick.
- 3
Heat the butter or oil in a large skillet over medium heat.
- 4
Carefully place the patties in the hot skillet and cook for 4-5 minutes per side, until golden brown and heated through.
- 5
Serve hot, perhaps with a dollop of sour cream or a side of boiled potatoes and a fresh salad.
ð¡ ããã®ã³ã
- âIf using canned salmon, drain it very well before flaking.
- âAdjust the amount of rye flour if the mixture seems too wet or too dry.
- âFor a crispier crust, ensure the pan is hot before adding the patties.
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- Add finely chopped onion or chives to the mixture.
- Incorporate a pinch of dried or fresh parsley.
- Serve with a dill-yogurt sauce for dipping.