On Aug 22, 9:23*am, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.


Here's the recipe I use. We served these salmon cakes as a lunch
special. People loved them. The addition of a bit of smoked salmon
gives them a unique richness and flavor.

Serve these with my dill sauce recipe. It's on the Sauces page under
Veggie Dip & Dill Sauce.


1 64oz. can good salmon
1 can cream of celery soup - (if you sneer at a
can of soup use mayonaise and/or sour cream and some celery salt)

5 large eggs -- beaten
1 medium onion - grated
1/2 cup green onions - chopped
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1 teaspoon dry mustard
1/2 cup fresh parsley - chopped
8 oz. smoked salmon - chopped
panko bread crumbs or plain bread crumbs

1. Drain salmon in a colander and pick out the skin and bones. (If you
have cats, they LOVE the leavings)

2. In a large mixing bowl crumble the smoked salmon, add the picked
over canned salmon, onion, green onion and parsley. Mix gently till
everything is well mixed.

3. Whisk together eggs, Worcestershire, Tabasco, cream of celery soup
and dry mustard. Gently mix into the salmon. If the mix seems too
wet, add a cup of bread crumbs and gently mix till well
incorporated. Try to leave as much small chunks of salmon as
possible, you want the cakes to have plenty of texture.

4. Put the salmon mix in the refrigerator to set up while you get
your egg wash and breadcrumb station together.

5. Pre heat a large skillet over medium high heat sprayed with a
little pan spray. Add a couple of tablespoons of olive oil til hot
but not smoking.

Form salmon cakes and dip in egg wash and then in bread crumbs and
brown in hot skillet till golden on each side. Put cakes on a half
sheet pan and finish in a 350 degree oven for 10-15 minutes. Your
salmon cakes should come out nice and crispy on the outside and tender
on the inside.
Gently warm up the dill sauce and serve as accompaniment.

http://www.hizzoners.com/index.php?o...ials&Itemid=73



veggie dip and dill sauce recipe

1 carton sour cream
1 pint mayonnaise
4 tablespoons minced red onion
4 tablespoons parsley
4 teaspoons seasoned salt
4 tablespoons dill
2 teaspoons Worcestershire sauce
dashes of Tabasco

mix all together and refrigerate overnight. Bring to room temperature
to
serve as a dip.

Thin with milk and add more dill and heat to serve as a dill sauce.

http://www.hizzoners.com/index.php?o...eads&Itemid=63