Smoked Salmon Cakes
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* Exported from MasterCook *
Smoked Salmon Cakes
Recipe By : Richard from Cincy
Serving Size : 6 Preparation Time :0:00
Categories : Richard In Cincy Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Large Cans Salmon -- (15 1/2 Oz Cans)
1 Cup Fine Cracker Crumbs -- Unsalted Preferred
2 Large Eggs
1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Celery
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Liquid Smoke Flavoring
1 Teaspoon Dill Weed
Flour For Light Dredging
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.
Makes 12 cakes
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NOTES :
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.
(dianne: tried 2-14-97-excellent)
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