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.

"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

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 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.

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