Pierside Salmon Patties

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Pierside Salmon Patties

2 eggs, beaten
1 cup (250 ml) milk
2 tbsp (25 ml) lemon juice
3 cups (750 ml) coarsely crushed saltines (about 66 crackers)
2 tsp (10 ml) finely chopped onion
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
2 cans (14-3/4 oz./418 g each) salmon, drained, bones and skin removed

Dill sauce:
2 tbsp (25 ml) all-purpose flour
1 tsp (5 l) snipped fresh dill or 1/2 tsp (2 ml) dill weed
1/4 tsp (1 ml) salt
Dash pepper
Dash nutmeg
1-1/2 cups milk


1. In large bowl, beat eggs, milk, lemon juice, saltines, onion, salt and pepper. Add salmon and mix well. Shape into twelve 3-in. (7.5 cm) patties. Place in greased 15-in. x 10-in. x 1-in. (38 cm x 25.5 cm x 2.5 cm) baking pan. Bake at 350 F (180 C) 30-35 minutes or until lightly browned.

2. Meanwhile, melt butter in pot. Stir in flour, dill, salt, pepper and nutmeg until smooth. Gradually add milk. Bring to boil; cook and stir 2 minutes or until thickened. Serve with patties.

Serves 6

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