3 6-1/2 oz cans boneless, skinless salmon, drained
2 scallions, white and light green parts only, thinly sliced (about 1.5+ TB)
3 TB horseradish
2 TB finely minced fresh dill
4-8 dashes Original Tabasco (you can always shake more on the cooked cake)
1/2 medium red bell pepper, finely chopped (brunoise)
2 large eggs, beaten
2-3 tsp Old Bay seasoning (I prefer 2 tsp; my husband likes 3)
1/2 c almond flour (not almond meal) + 1/4 c golden flax seed meal, well combined in a small bowl (these replace bread or cracker crumbs very well)
1.5 TB EVOO
3 TB very finely minced shallots (can be omitted)
1.5 TB potato flour
1/3 c dry white wine
1.5 TB finely minced fresh dill, or more to taste
1/3 c chicken or vegetable stock
1/3 c whole coconut milk
Kosher salt & freshly ground black pepper
In a large bowl, combine the salmon, scallions, dill, horseradish, Tabasco, red bell pepper, eggs, and Old Bay. Add 3/4 of the "bread crumbs" and stir to combine. If the mixture is too wet, add the rest of the bread crumbs. Form 8 patties of equal size.
Preheat a large cast iron skillet with 4 TB EVOO, just below medium heat. When the oil is hot and rippling, cook 4 patties at a time, 3 minutes per side (if they're browning too quickly, lower the heat) and drain on 2 layers of paper towels.
For the sauce: saute the shallots in the EVOO over medium heat until translucent. If you're skipping the shallots, just heat the oil and then... Add the potato flour, whisking to combine. The flour will tighten up very quickly. Add the dill, and white wine and chicken stock 1/3 cup at a time, then add the coconut milk. Keep it at a brisk simmer, whisking constantly until the sauce thickens, about 3-5 minutes. You can stop when the sauce is thinner, or cook longer if you like a thicker sauce. Add salt & pepper to taste.
Here they are with the dill sauce: