Spring Scoop

Crispy Salmon Slider Trio with Dill Crème


  • 3 ea. Harbor Banks® Roasted Garlic Lemon Salmon Patty
  • 2 T Roseli® Extra Virgin Olive Oil
  • 3 Hilltop Hearth® Premium Hawaiian Slider Buns, toasted
  • 1 T Cross Valley Farms® Fresh Dill, chopped
  • 3 oz. Chef's Line® Créme Fraîche
  • 1/2 T Monarch® Kosher Salt
  • 1/4 T Monarch Ground Black Pepper
  • 3 ea. Cross Valley Farms Sliced 1/4" Tomatoes
  • 1/4 c Cross Valley Farms Baby Wild Arugula


  1. Heat oil in a medium pan over medium low heat.
  2. Sauté salmon patties according to package directions.
  3. In a mixing bowl, combine the créme fraîche, salt, pepper and dill until combined. 
  4. Spread a tablespoon of dill cream onto both sides of the buns, top with tomatoes, arugula and crispy salmon patties. 

Serves 1

By Chef Jeremy DeRango, Brands Sous Chef, Rosemont, IL