25 November 2011

Salmon Patties like me old great-grandmammy used to make

OK, that title is totally confused; my great-grandmother was Swedish-American, and she made salmon patties for special occasions. (Leave it to Midwesterners to haul out the canned fish for "special occasions".)  What can I say, I get sappy around the holidays.  I have revamped them ever-so-slightly (added some flavoring) to fulfill those nostalgic cravings from which I sometimes suffer, but if I am careful to present them just right, these are also acceptable for guests at cocktail hour. What really dresses them up is a simple salad and sauce to top the cakes.

PS--I like these best with a dirty martini or gin and tonic.  Anything with gin, really.


Salmon Cakes Deluxe

Serves 6



2 cans salmon, flaked

1/2 cup Italian bread crumbs
1 egg, beaten
salt and pepper, to taste
1 teaspoon garlic powder
Vegetable oil, for frying

Heat oil in over medium high heat in a large skillet. Combine canned salmon, egg, 1/4 cup bread crumbs, garlic powder, salt and pepper. Form into patties about 4 inches in diameter. Fry until golden brown, about 3 minutes on each side. Drain on paper towels, place on serving platter, and top with cucumber salad and dill sauce.  






Cucumber salad:

1/2 cucumber, peeled and diced
1/4 cup red onion, diced
1 tablespoons chopped fresh parley
1 teaspoon apple cider vinegar
salt and pepper to taste

Combine all ingredients in a medium bowl and top each salmon cake with equal amounts of salad.  

Dill Sauce:

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1 cloves garlic, smashed and minced
1 tablespoon dill, minced
1 teaspoon wasabi paste (less for milder sauce)
1 teaspoon salt

Combine all ingredients thoroughly in a small bowl.  Add one dollop to each cake which has already been topped with cucumber salad.