Smoked salmon cakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Salmon; (15 1/2 Oz Cans) |
| 1 | cup | Fine Cracker Crumbs; Unsalted Preferred |
| 2 | larges | Eggs |
| ¼ | cup | Finely Chopped Onion |
| ¼ | cup | Finely Chopped Celery |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | tablespoon | Liquid Smoke Flavoring |
| 1 | teaspoon | Dill Weed |
| Flour For Light Dredging | ||
| Vegetable Oil | ||
Directions
Combine the ingredients except oil and flour, mix. Shape into twelve ½" 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
Recipe by: Richard from Cincy ( sent to you by dianne) Posted to MC-Recipe Digest V1 #1043 by dianne@... (Ward, Dianne) on Jan 24, 1998
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