Smoked salmon cakes

Yield: 6 Servings

Measure 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
\N \N Flour For Light Dredging
\N \N Vegetable Oil

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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