Wild Salmon and Rice Burgers

Wild Rice Wild Caught Salmon Wild

1 lb Salmon or Arctic Char, skinned
4 Tbs fresh parsley coarsely chopped
1/2 C wild rice, cooked
1/4 C hazelnuts
1/4 tsp salt
2 tsp Dijon mustard
2 slices whole grain sourdough bread
1 Tbs dried, rubbed sage
butter for frying

Chop hazelnuts in food processor. Divide salmon in half. Coarsely slice one half and put in food processor along with parsley, half of the rice, egg, and salt. Pulse until coarsely chopped. Chop the remaining salmon into small chunks. Mix with salmon mixture, and hazelnuts. Add Dijon mustard and remaining wild rice. Form into patties. Toast bread until golden and make breadcrumbs from toast in food processor. Add sage to breadcrumbs and spread mixture on plate. Dredge patties in breadcrumb mixture. Fry in butter on medium heat.