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    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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