Help: salmon cake recipe

WWSis

I want to make salmon patties (a first) with my leftover salmon... I've done some searching both here and wide and the majority are the same...salmon, onions, eggs, breadcrumbs... There are a few out there with some additional ingredients (mayo, Worcester, hot sauce, celery)... Anyone got a tried and true recipe?

Richard Fl

Here is one, send me your email if you want 6 more.

Salmon, Cakes, Smoked


INGREDIENTS:
1 lb Smoked Salmon, Flaked
2 tsp Hot Pepper Sauce (such as Texas Pete)
3/4 cup Cracker Crumbs
1 tsp Salt
1 Egg, Lightly beaten
1/2 tsp Pepper
2 Tbs Minced Onion
Additional Cracker Crumbs
2 Tbs Mayonnaise
Oil for Frying
1 Tbs Worcestershire Sauce
Lemon Wedges
1 Tbs Prepared Mustard




Procedure:
1 With fork, mix together first 10 ingredients in medium bowl. Form into 3" patties and roll in additional cracker crumbs.
Cooking:
1 Heat oil in skillet or deep-fat fryer to 375F. Fry patties until golden brown, about 3 minutes per side. Drain on paper towels and serve immediately with lemon wedges.


Recipe Type
Seafood

Recipe Source
Author: JimW jwimer@dycon.com

Source: BGE Forum, JimW, 2000/02/27

Adapted from Bon Appetit, Oct 1978

WWSis

Thank you, Richard! ...jewelia65 at aol dot com Do you have a favorite ?

Florida Grillin Girl

Julia, here is one I saved from Mr. and Mrs. Potatohead:

SALMON CAKES
Dad's Kitchen
From JB with inspiration from Regna

Serves 6 or more (making about 18 to 20 cakes or 6 Large burgers)

1 (15 oz.) can of red or pink salmon, drained
3 eggs, lightly beaten
1/2 C. red and / or green Bell peppers, minced
1/2 C. sweet onion, finely minced
1 C. bread crumbs
1 t. minced garlic
2 t. Dijon mustard
1 T. prepared horseradish
1 T. lemon juice
2 t. lemon zest
1 t. rosemary, crushed
1/2 t. each, salt and fresh ground black pepper
1 T. olive oil

!)) Place salmon in a mixing bowl, break into small pieces with a fork.

2)) Add the beaten eggs and bread crumbs, mixing well. Add the remaining ingredients, again mixing well.

3)) Shape into small 3" cakes / patties, pressing firmly so they will hold together.

4)) Heat the oil in a heavy skillet over med. heat, then fry the patties 4 to 5 minutes on each side, until browned. They are fragile, so give a good browning and don't turn or move them around too much.

Dijon Mustard Sauce
Dad's Kitchen
From JB with inspiration from Julia Child

Serves 6 as a topping

2 C. cream
1 T. Worcestershire
3 T. Dijon mustard
4 t. (1-1/3 T.) rubbed, dry basil or 2 T. finely minced, fresh basil
1/4 t. each, salt and fresh ground pepper (or to taste)

1)) Mix all ingredients together in a heavy sauce pan stirring and heating over med. low heat for 20 to 30 minutes, until slightly thickened. Do not boil.

2)) Remove from heat and briskly whisk until thickened some-what more.
Keep warm and serve warm, as a dipping or topping.

Yorkshire Buck
Dad's Kitchen
Adapted from Richard Perry

Serves 6 as a topping.

1 T. butter
1/2 to 2/3 lb. sharp cheddar cheese, grated
1 C. strong, dark ale
1 egg
1/4 t. salt
1 t. dry mustard
1 T. Dijon mustard
A few dashes of Tabasco (to taste)

1)) Using a double boiler, melt the butter. Add the cheese, and as it begins to melt, slowly add the ale, stirring constantly until melted. Do not boil.

2)) Whisk the egg and the remaining ingredients together, adding to the cheese. Continue to whisk until mixture is smooth and creamy. Serve it hot.

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Ripnem

Julia,

I usually make 2-3 different varieties when I'm in your situation. Hard part is keeping/telling them apart sometimes.

Are these Chippers? :P

A great story some friends tell of a guy that wonders up to you at the cleaning station looking to take the 'Chippers' off their hands. In other words the meat left on the carcass after you've cleaned the fish and tossed the bones in a bucket. :ohmy: :laugh:

Richard Fl

You have mail. Actually I prefer crab cakes. Like leftover salmon on top of a salad.

gdenby

Actually, I've made salmon patties so many times that I try to vary the recipe every time now.

My basic is just the salmon (red preferably), enough egg to moisten, and then enough coarse yellow corn meal and instant potato flakes to bind. Salt and black pepper to taste. Because my wife really dislikes "fishy" flavor, I usually add in a splash of lemon or key lime juice.

Then its just a matter of whim. Ginger, cayenne, smoked paprika, chives, parsley, rosemary, dill, etc, etc. Maybe a splash of cream, or port.

Or whip some of the above into mayo, and serve on slathered bun.