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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Salmon Cakes with Tarragon Chive Sauce ( Recipe

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This recipe for Salmon Cakes with Tarragon Chive Sauce (, by , is from Rose's Spring and Summer Recipes from the Internet, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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For the Sauce:
2 TBS cider vinegar
2 tsp Dijon mustard
2 tsp chopped fresh chives
1 tsp chopped fresh tarragon or 1/4 tsp dried
1 tsp capers drained and chopped
1 tsp olive oil
1/4 tsp fresh ground pepper

For the Salmon Cakes:
1 (16 oz) can pink salmon
1 egg beaten
1/3 cup minced onion
salt and pepper to taste
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1 1/2 cups Crisco shortening

Combine the vinegar, mustard, chives, tarragon, capers, oil, and pepper in a small bowl. Cover and refrigerate until ready to serve.

Drain salmon (reserving 2 tbsp of juice). Remove any skin or bones (see notes)

In a medium bowl, mix together salmon, egg, onion and salt and pepper (until sticky).

Stir in flour.

Add baking powder to reserved salmon juice and stir.

Stir into salmon mixture.

Form into small patties.

Heat shortening in a large skillet until melted and hot.

Cook patties until golden brown (about 5 minutes)

Serve with tartar sauce.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
9 Carb per serving




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