Make dressing by combining buttermilk,¼ cup mayonnaise, lemon juice, capers, parsley, and ½ teaspoon Dill Blend. Refrigerate until serving.
Add salmon, remaining2 teaspoons Dill Dip Blend, and remaining ¼ cup mayonnaise to a food processor. Process until mixture comes together .Add chives and pulse a few times to incorporate.
Shape about1/3cup of the mixture into a patty, and coat in panko bread crumbs. Makes 8
Heat Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add patties and cook for about2-3 minutes on each side or until golden and cooked through: 145°F.
Serve as an appetizer or over salad with prepared dressing from step 1.
