On the rare occasion when leftovers from the previous evening's grilled wild caught salmon remain, don't worry. Gently flake the deeply hued pieces of fillet (separating the flesh from the skin), mix with fresh rosemary, a whisked egg, homemade mayo, bread crumbs, grainy mustard, sea salt and pepper. Form the mixture into patties and pan fry in butter. Serve with skillet home fries.
A breakfast of champions!
