"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Fried Salmon Cakes Recipe

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This recipe for Fried Salmon Cakes, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Mark
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 3/4 oz) can salmon, drained
1 egg slightly beaten
3/4 cup saltine cracker crumbs (about 21 crackers)
1/4 cup finely chopped onion
1/4 tsp salt
1/4 tsp dried dill weed
1/4 tsp pepper
2 Tblsp cooking oil
Horseradish Sauce
1/2 cup ketchup
4 tsps horseradish
1/4 tsp lemon juice
dash Worcestershire sauce
Directions:
Directions:
Remove the bones and skin from salmon. In a medium bowl, combine the egg, cracker crumbs, onion, salt, dill weed and pepper. Add the salmon and mix well. Shape into 4 patties, each about 1 inch thick. Heat the oil in a large skillet. Cook the salmon cakes over medium heat 3-5 minutes on each side, or until golden. Serve with horseradish sauce.

Horseradish sauce: In a small bowl combine ketchup, horseradish, lemon juice and Worcestershire saucee.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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