INGREDIENTS
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Patties:
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2 (6-ounce) cans of wild salmon
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4 eggs
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1 TB of mustard
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1 cup of almond flour
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4 cloves of garlic, minced
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1 onion, finely diced
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1/2 ts pepper
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1/2 ts salt (optional)
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1 ts dill
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2-4 TB of coconut oil/or butter/or lard
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Creamy Lemon-Dill Sauce:
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2 TB of lemon juice
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1 ts of dried dill
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Few shakes of black pepper