What do you put in your salmon patties? I still make them as my mother did
- canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
kind of bland.



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On 22 Aug 2010 16:23:59 GMT, KenK wrote:

> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.

Paul Prudhomme's Blackened Redfish Magic and finely diced celery and/or
water chestnuts.

Nobody needs to state the obvious that, Yes - you can make your own if you
can guess the exact proportion of ingredients.

-sw

On Aug 22, 9:23 am, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.
>
Well, there's lots of things you could do to make them less bland, but
if bland means the salmon predominates then you don't want to lose
that either. So any of the following can find its way into salmon
patties here, but all in quite small measu

minced shallot
minced fresh dill weed
that week's favorite Louisiana red hot sauce (or Cholula which
goes with almost everything imho)
lemon juice
minced celery (very small amount)
dried tarragon (if you like--it won't be to everyone's taste)
Old Bay seasoning (same comment)

Remember also to refrigerate the patties for half an hour or so before
cooking; helps to hold them together. -aem

On 8/22/2010 12:23 PM, KenK wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.
>
>
>
I typically add a couple grinds of pepper, chopped onion, chopped red or
green bell pepper (or both), lemon juice and dill.

On Aug 22, 9:23*am, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.


Here's the recipe I use. We served these salmon cakes as a lunch
special. People loved them. The addition of a bit of smoked salmon
gives them a unique richness and flavor.

Serve these with my dill sauce recipe. It's on the Sauces page under
Veggie Dip & Dill Sauce.


1 64oz. can good salmon
1 can cream of celery soup - (if you sneer at a
can of soup use mayonaise and/or sour cream and some celery salt)

5 large eggs -- beaten
1 medium onion - grated
1/2 cup green onions - chopped
1 teaspoon Worcestershire
1/2 teaspoon Tabasco
1 teaspoon dry mustard
1/2 cup fresh parsley - chopped
8 oz. smoked salmon - chopped
panko bread crumbs or plain bread crumbs

1. Drain salmon in a colander and pick out the skin and bones. (If you
have cats, they LOVE the leavings)

2. In a large mixing bowl crumble the smoked salmon, add the picked
over canned salmon, onion, green onion and parsley. Mix gently till
everything is well mixed.

3. Whisk together eggs, Worcestershire, Tabasco, cream of celery soup
and dry mustard. Gently mix into the salmon. If the mix seems too
wet, add a cup of bread crumbs and gently mix till well
incorporated. Try to leave as much small chunks of salmon as
possible, you want the cakes to have plenty of texture.

4. Put the salmon mix in the refrigerator to set up while you get
your egg wash and breadcrumb station together.

5. Pre heat a large skillet over medium high heat sprayed with a
little pan spray. Add a couple of tablespoons of olive oil til hot
but not smoking.

Form salmon cakes and dip in egg wash and then in bread crumbs and
brown in hot skillet till golden on each side. Put cakes on a half
sheet pan and finish in a 350 degree oven for 10-15 minutes. Your
salmon cakes should come out nice and crispy on the outside and tender
on the inside.
Gently warm up the dill sauce and serve as accompaniment.

http://www.hizzoners.com/index.php?o...ials&Itemid=73



veggie dip and dill sauce recipe

1 carton sour cream
1 pint mayonnaise
4 tablespoons minced red onion
4 tablespoons parsley
4 teaspoons seasoned salt
4 tablespoons dill
2 teaspoons Worcestershire sauce
dashes of Tabasco

mix all together and refrigerate overnight. Bring to room temperature
to
serve as a dip.

Thin with milk and add more dill and heat to serve as a dill sauce.

http://www.hizzoners.com/index.php?o...eads&Itemid=63

On Aug 22, 11:23*am, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.
>
>
Egg, cornmeal, and several generous dashes of lemon pepper.

"KenK" > wrote in message
...
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad
> but
> kind of bland.
>
>
>
In Dorothy Ivens exellent book: "Pates & Other Marvelous Meat Loaves" with
salmon she uses sour cream, scallions, cucumbers, celery, parsley, and
capers. I think the capers sound good. Salmon needs something. I would use
fresh bread crumbs from a good sour dough bread, rather than crackers. At
lease that's what I use in salmon or ham loaf.

Kent

On Aug 22, 12:23*pm, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.


I add very finely minced onion, maybe a tsp. ketchup....and I use
mashed potato as well as the saltines.

I think you can get more oomph out of a nice sauce to add - like a mix
of lemon, dill, mayo, soy, horseradish etc.

Ranee wrote:

> I'm sure someone will pick this apart to tell me how this is the all
> wrong, worst technique, bad way to make them, but here is my recipe. My
> family of heathens and our friends like them. If you have leftovers
> reheat them in a slow oven:
<snip>
> I serve this with herbed cous cous, a mixed salad with vinaigrette or
> cole slaw and, usually, some fruit.

I didn't see anything wrong with the recipe, but I'd serve them with a
dipping sauce of some kind, and I'd put them either into pitas
(falafel-style) or make some bulgogi-style leafy wrapping (e.g., lettuce,
spinach, shiso, or basil).

Bob

Ranée at Arabian Knits wrote:

> In article >,
> JL wrote:
>
>
> >Its not as hot as the Sri Racha. And the flavor seems to me more
> >complex, sweeter, fuller than the overwhelmingly hot, sharp sri racha.
>
>
> It just goes to show how palates are different. I prefer the Sri
> Racha, because it isn't too sweet, but still has a little sweetness to
> it. I don't find it sharp at all, or too hot. Our children use it on
> their fried rice and in ramen type soups.
>
> Regards,
> Ranee


I used it for many years, the Sri Racha, but sparingly, in tiny amounts
and one day was at a friends house who was using the "Red Rooster"
Louisianna hot sauce and i liked it better. But your right, its just a
matter of personal preference. I dont care for Tabasco sauce for the
same reasons i dont care for the Sri Racha. Too hot.


--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Christine wrote:

>>Ranee wrote:
> .
>><snip>
>>> I serve this with herbed cous cous, a mixed salad with vinaigrette or
>>> cole slaw and, usually, some fruit.
>>
>> I didn't see anything wrong with the recipe, but I'd serve them with a
>> dipping sauce of some kind, and I'd put them either into pitas
>> (falafel-style) or make some bulgogi-style leafy wrapping (e.g., lettuce,
>> spinach, shiso, or basil).
>>
>>Bob
>
> Personally, they sound fine on their own.

I think my way sounds more fun. You're not anti-fun, are you?


> I can't really see where a dipping sauce will add to it, other than what
> Ranee suggested.

Obviously that would depend on the dipping sauce. I can see using that
"Comeback Sauce" with Ranee's salmon cakes. Or remoulade. Or champagne
mustard sauce. Or lemon-yogurt sauce. Or the juice from pickled ginger.



> To me, that would be trying to gussy it up too much.... There are already
> quite a few flavors in it....

I really don't think wrapping with lettuce would add a competing flavor.
Moreover, I see nothing wrong with "quite a few flavors" as long as the
flavors either (1) are distinct and compatible or (2) blend into a
harmonious gestalt.

Bob

On Sun, 22 Aug 2010 17:08:32 -0700, JL > wrote:

> I used it for many years, the Sri Racha, but sparingly, in tiny amounts
> and one day was at a friends house who was using the "Red Rooster"
> Louisianna hot sauce and i liked it better.

OK, now I'm really confused. What do people mean when they say
"rooster sauce"? Is it a Louisiana hot sauce or sriracha sauce with
the rooster logo?

--

Never trust a dog to watch your food.

In article >,
JL > wrote:

> Ranée at Arabian Knits wrote:
>
> > In article >,
> > JL wrote:
> >
> >
> > >Its not as hot as the Sri Racha. And the flavor seems to me more
> > >complex, sweeter, fuller than the overwhelmingly hot, sharp sri racha.
> >
> >
> > It just goes to show how palates are different. I prefer the Sri
> > Racha, because it isn't too sweet, but still has a little sweetness to
> > it. I don't find it sharp at all, or too hot. Our children use it on
> > their fried rice and in ramen type soups.
> >
> > Regards,
> > Ranee
>
>
> I used it for many years, the Sri Racha, but sparingly, in tiny amounts
> and one day was at a friends house who was using the "Red Rooster"
> Louisianna hot sauce and i liked it better. But your right, its just a
> matter of personal preference. I dont care for Tabasco sauce for the
> same reasons i dont care for the Sri Racha. Too hot.

Seriously? Tabasco is mild to the point of blandness. I've never seen
Sriracha sauce here, but when I do I'll be sure to get some.

Miche

--
Electricians do it in three phases

sf wrote:

> On Sun, 22 Aug 2010 17:08:32 -0700, JL wrote:
>
>
> >I used it for many years, the Sri Racha, but sparingly, in tiny amounts
> >and one day was at a friends house who was using the "Red Rooster"
> >Louisianna hot sauce and i liked it better.
>
>
> OK, now I'm really confused. What do people mean when they say
> "rooster sauce"? Is it a Louisiana hot sauce or sriracha sauce with
> the rooster logo?
>
Some times people mean Worchestershrie sauce "wooster sauce"? but i know
what you mean, the Vietnamese rooster sauce "Sri Racha" is in a clear
plastic bottle with a green cap and has an out line, printed in white
ink of a rooster that appears red becasue of the sauce in the clear
plastic bottle.

The Louisiana "Red Rooster" sauce comes in a clear glass bottle with a
red cap and paper lable with a yellow back ground and silhouettte of a
red rooster.


I am convinced i have seen this red or even just rooster sauce
referenced to mean either the Vietnamese or Louisianna style.

People tend to be consistent in ther usage so once you figure out what
they mean its easy to understand. If its an Asian, even if only in
style or type, recipe its probly meant to be Sir Racha, if its a gumbo
or Cajun or Tex/Mex type or style recipe it probly means the Louisiana
style. Thats assuming it is not Worchestershire sauce that is being
refered to.

I notice a very similar distinction between Asian an Indian curries.

I much prefere the Indian curries over the Asian style. However, my
preference for Indian style wont make me turn down a good Asian curry.
Some of the best i have had were Japanese. But i have had excellant
Chinese and Vietnames and even "French - Vietnamese" curries which were
all very good. I just like the Indian version even better.

And even though it can be fairly mentioned that the varity of curry in
India is as varied as in the rest of Asia, but even granting that, i
seem to percieve a distinctly different flavor spectrum with Indian
curry as compared to Asian.

Its quite likely im just influenced by my original experiances of curry
in various Indian resturants.

I cant say the Indian is better, just that i prefere it, if i had a
choice, but i just remembered an old Greek pizza place that made a curry
pizza, with potatoes and feta cheese.

Tomatoes, red onions iirc?
--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"KenK" > wrote in message
...
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad
> but
> kind of bland.

You need salt and dill and a squeeze of lemon juice.

Paul

On Sun, 22 Aug 2010 17:17:04 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>>>Ranee wrote:
>> .
>>><snip>
>>>> I serve this with herbed cous cous, a mixed salad with vinaigrette or
>>>> cole slaw and, usually, some fruit.
>>>
>>> I didn't see anything wrong with the recipe, but I'd serve them with a
>>> dipping sauce of some kind, and I'd put them either into pitas
>>> (falafel-style) or make some bulgogi-style leafy wrapping (e.g., lettuce,
>>> spinach, shiso, or basil).
>>>
>>>Bob
>>
>> Personally, they sound fine on their own.
>
>I think my way sounds more fun. You're not anti-fun, are you?
>
>
>> I can't really see where a dipping sauce will add to it, other than what
>> Ranee suggested.
>
>Obviously that would depend on the dipping sauce. I can see using that
>"Comeback Sauce" with Ranee's salmon cakes. Or remoulade. Or champagne
>mustard sauce. Or lemon-yogurt sauce. Or the juice from pickled ginger.
>
>
>
>> To me, that would be trying to gussy it up too much.... There are already
>> quite a few flavors in it....
>
>I really don't think wrapping with lettuce would add a competing flavor.
>Moreover, I see nothing wrong with "quite a few flavors" as long as the
>flavors either (1) are distinct and compatible or (2) blend into a
>harmonious gestalt.
>
>Bob of the Three Pronouns

Me, Myself, and I... why don't you butt your baboon assface outta
normal human's beeswax... you ugli slope browed, short fat fingered,
megalomaniacal lunatic.
http://www.partitionofindia.com/_disk1/00000115.htm

On Aug 22, 2:55*pm, Ranée at Arabian Knits >
wrote:
> In article >,
> *Mr. Bill > wrote:
>
> > On Sun, 22 Aug 2010 14:44:46 -0700, Ranée at Arabian Knits
> > > wrote:
>
> > > 2 tablespoons Sri Racha
>
> > That recipe sounds very good...but enlighten *me....what is Sri Racha?
>
> * *It's a Vietnamese garlic chile sauce. *It's the one with the green
> lid and the rooster on the label.
>

It's an American-made version of a Vietnamese interpretation of a Thai
chilli sauce which originated in the fishing village of Si Racha on
the South China Sea.

Christine Dabney wrote:
>"Bob Terwilliger" wrote:
>
>>I think my way sounds more fun. You're not anti-fun, are you?

My way... this putz thinks he's Sinatra,

Ongeblussen: (on-geh-bluss-en) "all puffed up." An over-inflated sense
of self-worth. To misquote Carly Simon, "He's so ongeblussen, he even
thinks this song is about him."

>No, but sometimes adding something more is overkill and doesn't add to
>the dish. As you have heard me say before, I am tending to subscribe
>to the philosophy of David Kinch these days. He says he starts
>subtracting things until nothing else can be removed.
>I sorta think he might know a few things..
>>
>>> I can't really see where a dipping sauce will add to it, other than what
>>> Ranee suggested.
>>
>>Obviously that would depend on the dipping sauce. I can see using that
>>"Comeback Sauce" with Ranee's salmon cakes. Or remoulade. Or champagne
>>mustard sauce. Or lemon-yogurt sauce. Or the juice from pickled ginger.
>>
>>> To me, that would be trying to gussy it up too much.... There are already
>>> quite a few flavors in it....
>>
>>I really don't think wrapping with lettuce would add a competing flavor.
>>Moreover, I see nothing wrong with "quite a few flavors" as long as the
>>flavors either (1) are distinct and compatible or (2) blend into a
>>harmonious gestalt.
>
>Just because you can add stuff, doesn't mean you should.
>
>Christine

Exactly.

Superior cooking as with many creative endeavers: less is more.

Ongepatchket (un-geh-potch-ked): overly decorated, fussy, too busy (in
the style sense) "Did you see those bridesmaid's dresses! Gevalt! Were
they ongepatchket!"

Oysgeputst - overdressed for the occasion, over-embellished, overdone,
overdecorated.

The baboon assface is most definitely afflicted with Chronic TIAD...
all show and no go... of course it's so tempting for the know-nothing
megalomaniacs to over inflate with keyboard kookery.

Salmon cakes were a staple of my childhood, and my mom made them like
the original post (canned salmon, crushed saltines, egg) plus finely
chopped onion and a little pepper. Mild flavor but most satisfying. The
onion adds a lot. jan

Christine wrote:

>> Obviously that would depend on the dipping sauce. I can see using that
>> "Comeback Sauce" with Ranee's salmon cakes. Or remoulade. Or champagne
>> mustard sauce. Or lemon-yogurt sauce. Or the juice from pickled ginger.
>
> I think she said she already serves it with a sauce made with
> mayonnaise and sriracha.

Then why are you arguing against using any sauce?

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Me, Myself, and I

Do you believe that you speak for anyone other than yourself? Oh, that's
right, you also unthinkingly forward whatever the voices tell you to write.
The key word there being "unthinkingly" because if thought were required,
they'd have to find someone else for the job!

Go wash your hands, sticky-fingers.

Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

> Superior cooking as with many creative endeavers: less is more.

Says the filthy schmendrick who can't even brown meat for a stew! LOL

Bob

Christine wrote:

>> I think my way sounds more fun. You're not anti-fun, are you?
>
> No, but sometimes adding something more is overkill and doesn't add to
> the dish. As you have heard me say before, I am tending to subscribe
> to the philosophy of David Kinch these days. He says he starts
> subtracting things until nothing else can be removed.
> I sorta think he might know a few things..

Having eaten at Manresa in the not-too-distant past, I can tell you that he
does *not* follow that philosophy. Even a cursory glance at a Manresa menu
will tell you that.


>> I really don't think wrapping with lettuce would add a competing flavor.
>> Moreover, I see nothing wrong with "quite a few flavors" as long as the
>> flavors either (1) are distinct and compatible or (2) blend into a
>> harmonious gestalt.
>
> Just because you can add stuff, doesn't mean you should.

Just because a simple thing is good doesn't mean that it can't be made
better, and sometimes the way to improve is to add.

Bob

KenK > wrote in
:

> What do you put in your salmon patties? I still make them as
> my mother did - canned salmon, crumbled saltines and egg .
> Form patties. Fry. Not bad but kind of bland.

Lemon juice, onion, worchestershire, pepper and finally a dash of
paprika to top after fryed or baked.

On Sun, 22 Aug 2010 18:57:35 -0700 (PDT), spamtrap1888 wrote:

> On Aug 22, 2:55*pm, Ranée at Arabian Knits >
> wrote:
>> In article >,
>> *Mr. Bill > wrote:
>>
>>> On Sun, 22 Aug 2010 14:44:46 -0700, Ranée at Arabian Knits
>>> > wrote:
>>
>>> > 2 tablespoons Sri Racha
>>
>>> That recipe sounds very good...but enlighten *me....what is Sri Racha?
>>
>> * *It's a Vietnamese garlic chile sauce. *It's the one with the green
>> lid and the rooster on the label.
>>
>
> It's an American-made version of a Vietnamese interpretation of a Thai
> chilli sauce which originated in the fishing village of Si Racha on
> the South China Sea.

the new york *times* told the tale a while back:

<http://www.nytimes.com/2009/05/20/dining/20united.html?_r=3&pagewanted=1>

kind of a neat story.

your pal,
blake

On Sun, 22 Aug 2010 22:10:18 -0400, brooklyn1 wrote:

> Christine Dabney wrote:
>>"Bob Terwilliger" wrote:
>>
>>>I think my way sounds more fun. You're not anti-fun, are you?
>
> My way... this putz thinks he's Sinatra,
>
> Ongeblussen: (on-geh-bluss-en) "all puffed up." An over-inflated sense
> of self-worth. To misquote Carly Simon, "He's so ongeblussen, he even
> thinks this song is about him."

pretty ****ing rich coming from you.

blake

"Ranée at Arabian Knits" > wrote

> It's a Vietnamese garlic chile sauce. It's the one with the green
> lid and the rooster on the label.

How hot is it? Say as compared to jalapenos as a guide line.

Steve

On Aug 22, 11:23*am, KenK > wrote:
> What do you put in your salmon patties? I still make them as my mother did
> - canned salmon, crumbled saltines and egg . Form patties. Fry. Not bad but
> kind of bland.
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner

Old Bay seasoning, parsley flakes, garlic, salt & pepper, diced onion,
diced celery (if I have any), and sometimes diced green and red bell
peppers. Really, you could put lots of different stuff in them.

N.

Ranee wrote:

> My beef with Tabasco is that it just doesn't taste like much.

Took a few seconds for your meaning to sink in; initially I thought you were
referring to a recipe for beef with Tabasco.

Bob, not that there's anything WRONG with that...

Nancy2 wrote on Mon, 23 Aug 2010 09:08:15 -0700 (PDT):

> On Aug 22, 11:23 am, KenK > wrote:
>> What do you put in your salmon patties? I still make them as
>> my mother did - canned salmon, crumbled saltines and egg .
>> Form patties. Fry. Not bad but kind of bland.
>>
>> --
>> "When you choose the lesser of two evils, always
>> remember that it is still an evil." - Max Lerner

> Old Bay seasoning, parsley flakes, garlic, salt & pepper,
> diced onion, diced celery (if I have any), and sometimes diced
> green and red bell peppers. Really, you could put lots of
> different stuff in them.

This is a bit OT but the latest "Cooking Light" has a recipe for
Maple-grilled salmon that is very good. Basically the salmon fillets are
rubbed with paprika, chili and cumin and after almost complete cooking
are brushed with maple syrup and grilled for another minute. I wonder if
that combination of spices might work in salmon patties? They also
suggest putting dill and chopped onion and cherry tomatoes in cous-cous,
which goes well with the grilled salmon.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Billy wrote:

> http://www.finecooking.com/recipes/s...tar-sauce.aspx

Ever seen the "Build A Better Burger" contests? That's the kind of recipe
which shows up there.

Bob

Ranee at Arabian Knits > wrote:

> Christine Dabney > wrote:

>> Personally, they sound fine on their own. I can't really see where a
>> dipping sauce will add to it, other than what Ranee suggested. To
>> me, that would be trying to gussy it up too much.... There are
>> already quite a few flavors in it....

> I was kind of wondering about that, too, since I suggested several
> sauces to accompany the salmon cakes.

I missed the post where you suggested sauces to accompany salmon
cakes, but I would envision something in the mayonaisse / aoili /
remoulade direction.

(But then, I don't put mayonaisse into the salmon cake mixture
itself, so I'm atypical on this one I think.)

Steve