INGREDIENTS
2
strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup
chopped onion
1
egg
1/2 cup
mayonnaise
2 tsp
Dijon mustard
1/2 tsp
sugar
1/2
lemon, zested
1 14 ounce can
wild salmon, checked for large bones
1
baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup
bread crumbs
2 tbsp
grated Parmesan
Freshly ground black pepper
1/2 cup
vegetable oil