Salmon Patty BLT Sliders

INGREDIENTS:

1 can of Salmon, drained and picked

1/2 sweet onion, diced

2 cloves garlic, minced

1 large egg

1/4 cup flour

1/2 tsp cajun seasoning

Farm Fresh, thick sliced bacon

Sweet Hawaiian Rolls (12)

Chopped Lettuce

Sliced Tomato

Salt + Pepper, for seasoning

Quick Remoulade Sauce (below)

For the Remoulade:

-1/2 cup mayo

1 TBSP cocktail sauce

1 tsp Worcestershire sauce

2 dashes of good hot sauce

2 tsp sweet pickle juice

1-2 TBSP fresh lemon juice

1 tsp cajun seasoning

1/2 tsp garlic powder

Combine this all and allow to sit in the fridge for at least 1 hour.

DIRECTIONS:

Start by sautéing your onion and garlic in a little oil, then aside to cool. In a mixing bowl combine your salmon, sautéed onion and garlic, egg, flour, cajun seasoning, and a little salt and pepper. Once it's well mixed, use a small ice cream scoop to measure out even balls of your salmon mixture and form them into small patties. In a cast iron skillet with oil(I used my bacon grease), fry each patty at medium/high heat for about 4 minutes per side. Set aside on a paper towel lined plate to drain and cool.

Now split your rolls in half and generously coat both sides with your remoulade sauce. Add a salmon patty, two small pieces of bacon, a piece of lettuce and a sliced of tomato and top with your other bun half. Use a toothpick to hold it all together and then continue assembling until all of your sliders are ready. Enjoy!