Salmon Patties with Tarter Sauce; our house with a buzz-cut

It was rather exciting getting our property all cut. (Before photos)
We were hoping it would end up all neat and tidy lawn.

I think I’ve mentioned my great expectations in the past….


Still, I can now walk the girls all the way around our house – and see where we’re going.  That’s Lady Hamilton (Emma) having a sniff at a rabbit hole.


We decided to leave a little stand of trees at one end – someplace for all of the displaced rabbits and snakes to go – rather than our cellar.


The whole area was filled solid with these young trees and blackberry brambles before they cut.

Here is our new little woods as seen from our house: (the big trees behind belong to the neighbor)


We saw a few big grass snakes slithering for cover and the guys killed 2 vipers.  I’m really hoping with all the grass and brush gone the serpent all move on.

Mon mari got so enthusiastic about it all, he found a flat patch, got out the roto-tiller and dug over a wee patch for my vegetable garden.

For comparison – the photo below is of the same area as the first ‘before photo’ .


Our only disagreement with the workers was when they tried to convince me that all the cut grass was good mulch/fertilizer.

They wanted to leave it.

I agreed that it would be good mulch/fertilizer if it hadn’t been so long… And they still needed to cut off the tree stumps and clear the brambles.

I wanted them to clean it.

I won.

One of them left for a few minutes and came back with a carload of teenagers armed with rakes.

When they left, every one of them came up and shook both my hand and mon mari‘s and said a proper goodbye.  I’m always so impressed by how very polite the young people are here.

Now… We have to mow it….

I like fish.

Mon mari really doesn’t

I think it’s important to eat fish.

Mon mari really doesn’t.

I normally fix it on Friday – part old habit and part because that’s the day I do the shopping and I like it fresh.

Every Friday I ask him what kind of fish or seafood he would like.

Every Friday he tells me fish sticks.  You know, the frozen, breaded, no-name molded fish.

With tarter sauce.

He really just wants the tarter sauce.

Friday, I finally gave in.

Salmon Patties

Salmon Patties with Tarter Sauce

8oz (250gr) salmon, net weight
1 tbs Dijon-style mustard
1 tbs chopped capers
2 tbs snipped chives
3 tbs bread crumbs
2 eggs
1 tbs olive oil

Drain the salmon and put into a large bowl, breaking it up with a fork. Whisk eggs in a small bowl. Add mustard, capers, chives and breadcrumbs, mix well. Add egg mixture to salmon and gently mix. Divide into 4ths. Heat oil in medium nonstick skillet over medium heat. Add salmon, forming into patties.  Fry, 7 – 9 minutes, until starting to brown. Carefully turn with a spatula and sauté another 5 – 6 minutes. Remove and serve, tarter sauce on the side.

Tarter Sauce

1/4 cup mayonnaise
1/4 cup Greek yogurt
3 – 4 tbs chopped dill pickle (2 medium – index finger size)
1 tbs chopped capers
1 tbs snipped chives
1 tbs snipped tarragon
1 clove garlic, minced

Mix all ingredients,  Best if made at least 15 minutes early to allow flavors to blend.

When I was at university we used to order onion rings with tarter sauce at the local restaurant…. And pretend we were eating batter-fried shrimp.

Next week: Kitchen Cabinets.

11 thoughts on “Salmon Patties with Tarter Sauce; our house with a buzz-cut”

  1. Wow, what a difference. I hope the snakes are gone.
    And mmm, those salmon patties look good.

  2. Your views are so lovely they could be paintings. The top one particularly!
    I’m glad you have it all cut back now. It’s really coming together!

  3. I love fish, pretty much any fish – I guess I’d even eat the fish sticks but I never want the tarter sauce, just lemon please . . . and onion rings, oh yes please, plain please.

  4. If I start living vicariously through this site, you’ll forgive me for disappearing. I will disappear from jealousy!
    Seriously, I very much enjoy these updates to your homesite. I think the combination of these updates with your recipes is intriguing and always interesting to read. It’s as if recipes and concepts of eating develop out of the development of your land.
    And, of course, it must be a lot of fun, too. (Yes, I own a home and know of what “fun” is, and what it is supposed to be. Lawn mowers and men with rakes were not part of the equation, I imagined, but it has turned out to be so here, too.) Funny how home ownership changes one’s concept of fun, nes pas?
    /waiting for the book (with recipes and pictures, please)

  5. Wow Katie, this is a real make-over, It’s beautiful there now you can see something! Not funny that there are so many snakes, but they will flee to the trees of the neighbour I think.
    Love those fish patties!

  6. Yay! Looking real good! Both the trimmed fish and fields. Kudos for winning the mulch battle (picture a perfect hiding place for unwanted creatures).

  7. Ah, you have “ronce” (blackberry brambles), too. At least yours isn’t all in your face. Sigh. And big roots grow big vines amazingly fast. Sigh. Nasty stuff, that.

  8. Poppy Fields, me too. I don’t mind the grass snakes, but the vipers…..
    Thanks, Tracy. I hope I can keep it up!
    Penny, thanks… I have to come see what you’re doing!
    Tanna, I like lemon… and butter on my fish. Tarter sauce is for the sticks.
    TikiPundit, yes, fun is totally redefined when one is restoring a house… or just owning one. Thanks for the kind words.
    Sara, we’re inching along.
    Lien, it is nice to be able to see what we bought, finally.
    Baking Soda, Yikes! I didn’t even think of that!!!!
    Thanks, Marie
    azurienne, I rather like the blackberries…. but the ronce… I had a ronce lined path in the Vendee, which was fine.

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