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Mini Creole Salmon Cakes


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Giardiniera relish  and  Rémoulade , for serving

2 tsp. finely grated lemon zest

Kosher salt and freshly ground black pepper

1 tsp. hot sauce, preferably  Crystal hot sauce  

1 Tbs. chopped fresh thyme

2 Tbs. extra-virgin olive oil

1 Tbs. country-style (grainy, but not whole-grain) Dijon mustard

1 large egg

1 lb. raw salmon fillets (preferably wild), skin and pin bones removed, cut into 1-inch chunks

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