Ingredients

• 1 pound cooked and flaked salmon
• 3 ounces chopped fresh flat-leaf parsley
• 1/2 cup finely chopped celery
• 2 tablespoons fine breadcrumbs
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 4 sprigs dill, chopped
• 4 cloves garlic, finely chopped
• 1/2 small onion finely chopped
• 1/2 cup fine breadcrumbs
• 1/2 cup all-purpose flour
• Pinch chopped fresh parsley
• 1 cup Greek yogurt
• 1/2 teaspoon sea salt
• 1/2 fresh lemon
• 1 sprig dill, chopped

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Instructions

1. For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes).
2. For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet.
3. Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour.
4. For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.
5. To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce.