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ISO: ISO Richard: - Richard Hi, I have misplaced your recipe for salmon spinach patties - could you post
- Thread starter elaine
- Start date
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REC: "Smoked " salmon cakes ala Richard... making these today
Rec.: "Smoked" salmon cakes
Date: Tue, 23 Jan 1996 20:56:41 GMT
From: Richard from Cincy (@homepcrky.eapi.com
())
"Smoked" Salmon Cakes (23Jan)
I use the recipe for the "Supper on the Lawn"
dinner in John Hadamuscin's "Down Home"
cookbook. Which is Salmon Cakes, Roasted
Peppery New Potatoes, Creamed Peas and Green
Onions, Sauteed Cucumbers with Dill and
Chives.
It's a great menu, but I do alter the Salmon
Cakes as noted.
Mom's Salmon Cakes
Makes 12
4 cups flaked cooked salmon or 2 15 1/2 cans
red salmon
1 cup fine cracker crumbs (I use unsalted
crackers because I don't like all the salt)
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 tsp. salt (I leave out if using canned
salmon)
1/8 tsp. freshly ground black pepper
I add:
1 Tbl. liquid smoke
1 tsp. dill weed
flour for lightly dredging the patties
vegetable oil
Combine the ingredients except oil and
flour, mix.
Shape into twelve 1/2" thick patties. At
this point I lightly dredge the patties in
flour to make a crisper golden crust.
Place on a platter, cover with plastic wrap
and refrigerate for at least one hour.
Heat a thin layer of oil to sizzling. Cook
the patties without crowding until nicley
golden brown on each side (about 5 min. per
side).
The liquid smoke gives them a wonderful
smoked salmon flavor for a fraction of the
price.
Rec.: "Smoked" salmon cakes
Date: Tue, 23 Jan 1996 20:56:41 GMT
From: Richard from Cincy (@homepcrky.eapi.com
())
"Smoked" Salmon Cakes (23Jan)
I use the recipe for the "Supper on the Lawn"
dinner in John Hadamuscin's "Down Home"
cookbook. Which is Salmon Cakes, Roasted
Peppery New Potatoes, Creamed Peas and Green
Onions, Sauteed Cucumbers with Dill and
Chives.
It's a great menu, but I do alter the Salmon
Cakes as noted.
Mom's Salmon Cakes
Makes 12
4 cups flaked cooked salmon or 2 15 1/2 cans
red salmon
1 cup fine cracker crumbs (I use unsalted
crackers because I don't like all the salt)
2 large eggs, lightly beaten
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 tsp. salt (I leave out if using canned
salmon)
1/8 tsp. freshly ground black pepper
I add:
1 Tbl. liquid smoke
1 tsp. dill weed
flour for lightly dredging the patties
vegetable oil
Combine the ingredients except oil and
flour, mix.
Shape into twelve 1/2" thick patties. At
this point I lightly dredge the patties in
flour to make a crisper golden crust.
Place on a platter, cover with plastic wrap
and refrigerate for at least one hour.
Heat a thin layer of oil to sizzling. Cook
the patties without crowding until nicley
golden brown on each side (about 5 min. per
side).
The liquid smoke gives them a wonderful
smoked salmon flavor for a fraction of the
price.