Stratford Seaport Salmon Cakes
Source of Recipe
Buddy Cookbook
List of Ingredients
1 3-4 lb. salmon filet
1 egg
1 Tblsp Dijon mustard
1 Tblsp Worcestershire sauce
1 Tblsp soy sauce
1 tsp pickled mixed peppers, chopped fine
1/2 cup onion, finely chopped
2 Tblsp garlic, minced
1/2 cup mayonaise
2 Tblsp carrots, chopped fine
2 Tblsp celery, chopped fine
1/4 cup bread crumbs
2 Tblsp parmesan cheese, grated
pinch oregano, dried
pinch basil, dried
pinch paprika, dried
pinch black pepper, dried
dash Tabasco sauce
1 tsp parsely, dried
2 Tblsp butter
2 Tblsp olive oil
Bring a pot of water (make sure there is enough
water to cover salmon) to boil. When water boils,
remove from heat and place salmon filet into water.
Let stand approx. 10 minutes. Remove salmon filet
and pat dry. Thickest part of need not to be cooked,
it is best if it is a bit raw.
Flake poached salmon into large bowl. Careful not to
get skin or scales into mix. Mix salmon with a fork to
break it up, and look to remove all small bones.
Mix bread crumbs, parmesan cheese, oregano, basil,
paprika, pepper, Tabsco, and parsley in a bowl until
well blended.
Add egg, mayonnaise, soy sauce, Worcestershire
sauce, carrots, celery, onions, and garlic to salmon.
Mix well until all items are thoroughly blended. Add
bread crumb mix. Salmon mix should be moist. Start
making and shaping patties. Patties should be about
3-4 inches in size and about 3/4 inch thick.
Fry patties with a mix of butter and olive oil 3 or 4 at
a time. When pattie is just starting to turn brown flip
and brown other side.
Salmon cakes keep well for about 3-4 days in the
refrigerator, and can be diced up and used to make
an excellent "Salmon Hash."
Recipe
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