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These crunchy little bites are simply irresistible. The recipe is easy to adapt for a full-size salmon fillet to serve as a main course.
1 egg
1/2 teaspoon Gefen Salt
1/4 teaspoon Pereg Black Pepper
1/4 cup Italian parsley, finely chopped (optional)
2 russet potatoes, grated
2 tablespoons Tonnelli Avocado or grapeseed oil, or more if needed
4 salmon fillets, cut into thin cubes
slider buns
tartar sauce
curly lettuce
2 Persian cucumbers, sliced
pickled onions
In a medium bowl, whisk egg, salt, pepper, and parsley and set aside. Squeeze grated potatoes in a clean dish towel to remove any excess water, then add to egg mixture.
Heat oil in a medium nonstick frying pan over medium heat. Press a spoonful of the potato mixture into your hand, then place a salmon cube into it and cover with another layer of potato to enclose the fish.
Fry for about two minutes on each side, until golden. (Watch closely; they cook quickly!) Drain on a paper towel-lined plate to remove excess oil. Repeat with remaining salmon, adding more oil to the pan if needed.
Assemble the sliders with buns, tartar sauce, salmon, lettuce, cucumbers, and pickled onions immediately before serving.
Styling and Photos by Heather Winters
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