1. Pulse salmon in a food processor-you do not want it to fine. 2. Spoon into a large bowl and blend in the eggs, one at a time. 3. Stir in cream, scallion, parsley, tarragon, capers, sun dried tomatoes, salt and pepper. 4. Add the lemon juice last. 5. Form into eight patties and chill for 1 hour. 6. Heat oil in a large skillet over medium high heat and fry salmon patties 2 minutes on each side. 7. Remove and drain off oil. 8. Add balsamic vinegar and saute lettuce to just wilting-around 1 minute. 9. Arrange lettuce on 4 plates and place 2 patties on each, pour over remaining hot vinegar. ---------------------------------------------------------------------------
Nutrition
Ingredients
