Instructions

1. Begin by preparing the salmon fillet. Use a sharp knife to remove the skin if it hasn’t been done already. Cut the salmon into smaller pieces to make it easier to work with.
2. In a large mixing bowl, add the salmon pieces. Using a fork or a potato masher, mash the salmon until it is broken down into small flakes. You want a chunky texture, not a smooth paste.
3. Next, add the crumbled blue cheese to the bowl with the salmon. The blue cheese will add a rich flavor to the patties, so make sure it is evenly distributed.
4. Incorporate the breadcrumbs into the mixture. This will help bind the patties together and give them a nice texture. Stir until the breadcrumbs are well mixed with the salmon and cheese.
5. Crack the egg into the bowl and add the chopped fresh parsley. Season the mixture with salt and pepper to taste. Mix everything together until well combined, ensuring that the egg is fully incorporated.
6. Once the mixture is ready, form it into patties. You can make them about 2-3 inches in diameter and about 1 inch thick. Place the formed patties on a plate or a baking sheet lined with parchment paper.
7. Heat a generous amount of olive oil in a large skillet over medium heat. You want enough oil to coat the bottom of the pan to help the patties crisp up nicely.
8. Once the oil is hot, carefully add the salmon and blue cheese patties to the skillet. Be sure not to overcrowd the pan; you may need to cook them in batches.
9. Cook the patties for about 4-5 minutes on each side, or until they are golden brown and cooked through. Use a spatula to gently flip them, being careful not to break them apart.
10. Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil. This will help keep them crispy.
11. Serve the rustic salmon and blue cheese patties warm, garnished with additional fresh parsley if desired. They can be enjoyed on their own or with a dipping sauce of your choice.