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Deviled Salmon Cakes




Source of Recipe


Sheila Lukins - Parade magazine - October, 2002






List of Ingredients



• 2 (7-1/2 oz) cans salmon, drained
  
• 1/2 cup finely diced onion
  
• 1/2 cup finely diced celery
  
• 1/2 cup corn kernels, canned or frozen (drained if canned; thawed if frozen)
  
• Salt & freshly ground black pepper, to taste
  
• 1/2 cup mayonnaise
  
• 1 Tbs Dijon mustard
  
• 1 tsp drained pickle relish
  
• 1 tsp fresh lemon juice
  
• 1/2 tsp Worcestershire sauce
  
• 1/4 tsp paprika
  
• 2 dashes Tabasco sauce
  
• 1 egg
  
• 1-1/2 cups crushed cracker crumbs (preferably saltines)
  
• 2 Tbs unsalted butter
  
• 2 Tbs corn oil
  
• Light Lemon Yogurt Sauce, for serving (recipe follows)
  
• (or Lemon Dill Sauce if desired - recipe follows)
  






Instructions



1. Carefully flake the salmon into a bowl, discarding any small bones, cartilage and skin. Add the onion, celery, corn, salt and pepper. Fold together with a rubber spatula. Set aside.
   
2. In another bowl, combine the mayonnaise, mustard, pickle relish, lemon juice, Worcestershire sauce, paprika and Tabasco sauce. Fold these ingredients into the salmon mixture.
   
3. Lightly beat the egg. Using the rubber spatula, fold into the salmon mixture along with 1/2 cup cracker crumbs. Place the remaining cup of cracker crumbs on a dinner plate.
   
4. Form the salmon mixture into 8 3" patties. Carefully coat them with the cracker crumbs. Refrigerate, loosely covered, for 1 hour.
   
5. Melt the butter with the oil in a 10" nonstick skillet over medium heat. Cook the salmon cakes, 4 at a time, for 3-4 minutes per side, pressing down slightly on them with the back of the spatula and adding more butter or oil to the skillet, if necessary. Remove to paper towels to drain.
   
6. To serve, spoon 2 Tbs Light Lemon Yogurt Sauce (or Lemon Dill Sauce) onto the center of 8 medium-sized plates. Place a salmon cake atop the sauce in the center of each plate. Serve immediately.
   



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