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Place the salmon chunks in a food processor and pulse 8–10 times until roughly chopped — the mixture should be coarsely ground with some visible chunks remaining, not a smooth paste. Transfer to a large mixing bowl.
Add the rosemary, sage, chives, lemon zest, lemon juice, egg, cassava flour, salt, and black pepper to the bowl. Fold together with a spatula until just combined and the mixture holds together when pressed.
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