From the April/May 2015 issue
Makes 4


  • 2 (6-oz) cans wild salmon, drained
  • 2 TBSP chopped fresh chives
  • 2 tsp Dijon mustard
  • 1 large egg
  • 1/4 tsp black pepper
  • Lemon wedges, for serving


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  2. Place the salmon in a bowl and mash with a fork.
  3. Add the remaining ingredients and stir to combine thoroughly.
  4. Divide the mixture into quarters. Form each quarter into a tightly packed patty.
  5. Place

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