Salmon and Lemongrass Sausage Patties
Posted in: Appetizers Tagged: Think Outside the Griddle
You can wrap the fragrant sausage mixture around lemongrass stalks and roast it, in patties to use on freshly baked hot waffles; in tiny meatballs in a noodle soup broth; or wrap in potato skins or steam for dumplings. You can also try it in a simple rice-bowl meal with herbs, or crumble it into a stir-fry.
Ingredients
- 1 pound, 14 ounces boneless, skinless Columbia River Salmon Filet, cut into 1-inch cubes
- 10 ounces pork back fat, cut into 1-inch cubes
- 1 tablespoon fine sea salt
- 2 teaspoons freshly ground black pepper
- ¼ cup pure maple syrup
- 2 teaspoons fish sauce
- 1 tablespoon minced shallot
- 1 tablespoon minced lemongrass
- 1-1/2 teaspoons peeled, grated, then chopped fresh ginger
- 1-1/2 teaspoons minced garlic
Instructions
- Place the salmon and fat in a nonreactive bowl or container. To make the spice kit, combine the salt, pepper, maple syrup, fish sauce, shallot, lemongrass, ginger, and garlic and mix well. Mix the spice kit evenly with the meat, cover, and refrigerate overnight.
- Refrigerate the parts of your grinder until ready to use. Fit the grinder with smallest plate and grind the meat once. Mix the farce well by hand for 2 minutes. Cook a small sample of the mixture in a roasting pan and adjust the seasonings if necessary.
- For patties, divide the farce into 8 equal portions and carefully flatten each portion into a patty 3/4 inch thick. Roast on a non-stick pan, crumble, or otherwise enjoy as suggested in note above.
Notes
Serve leftover patties over freshly baked waffles for breakfast or brunch , topped with pure male syrup.
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