Shrimp Stuffed Salmon Patties With Dill Tarter Sauce - cooking recipe

Ingredients

Filling
1/2 cup cooked baby shrimp
1/2 teaspoon garlic salt
1 teaspoon parsley
Patties
1 (7 ounce) can pink salmon
1 egg
1/2 cup breadcrumbs
1 stalk celery, finely chopped
1 medium onion, finely chopped
1 teaspoon dill weed
1 teaspoon season salt
1/4 cup mayonnaise
cooking spray
Dill Tarter Sauce
1/2 cup mayonnaise
2 tablespoons pickle relish
1 teaspoon dill weed

Preparation

Mix shrimp, garlic and parsley in small bowl. Set aside.
In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
Bake at 350 for 10-15 minutes or until lightly brown.
Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.