Wednesday, April 24, 2013

Really Great Salmon Patties

I promise, these aren't the dry, broiled chewy salmon patties your (well, MY) mother made. Cook them ahead, and serve them cold with a salad for a colourful spring dinner. OK, fine-throw them on white bread and slather them in salad cream-I'm not your mother...or my mother, and these salmon patties are most certainly not dry, and overcooked.

You Will Need:

A half pound tin of red salmon, drained
1 tablespoon finely minced preserved lemon peel (or the zest of half a lemon, grated)
1/2 teaspoon dried tarragon
1/4 cup finely minced sweet onion
Black pepper to taste
2 tablespoons sour cream
2 large eggs
1/2-3/4 cup dry breadcrumbs
 Butter or oil for frying

Mix everything except the breadcrumbs and oil in a mixing bowl. Add the breadcrubs a few tablespoons at a time. How much you will need depends on the sort of breadcrumbs you have (mine were a rather coarsely grated sourdough). Let it stand a minute before frying, and add more crumbs if you think you need them. You just want to be able to form a patty, and place it in the frying pan-it is better to have them a bit soft as they will firm up as they cook.

Melt a very shallow coating of butter or oil in your pan. Fry a few minutes, until nicely browned, then turn and cook on the other side. May be served warm or chilled.

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