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Old 05-10-2011, 11:23 PM   #11
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Live dangerously and consider adding some pickle relish (sweet) along with the capers.
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Old 05-11-2011, 12:54 AM   #12
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Also, don't forget to consider as a topping before serving...warmed cheddar cheese! You don't have to melt real cheese. Campbels makes a cheddar cheese in soup type cans. It's a must topping for me.

btw, is a salmon cake pretty much the same as a salmon loaf?
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Old 05-11-2011, 07:31 AM   #13
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Sub some fresh dill for the capers and add a little Dijon to the mix. Also, we have a mustard sauce recipe that we use for stone crab which should be great with fish cakes. Although it uses mayo.

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Old 05-11-2011, 10:09 AM   #14
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seasonings in my salmon patties include grated onion, finely chopped garlic, Dijon mustard, and of course, sea salt and white pepper and a "touch" of Louisiana Hot Sauce. I use matzo meal rather than bread crumbs.
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Old 05-11-2011, 03:29 PM   #15
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just changed my dinner plan. gonna make these instead of a fillet of fish
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Old 05-11-2011, 05:15 PM   #16
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I like the sounds of most of the ingredients already mentioned. My single suggestion would be lemon zest, and lots of it, in addition to the lemon juice.
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Old 05-11-2011, 05:16 PM   #17
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Buy a salmon fillet and bake it with lemons on top. When cool use your fingers to break the fish into little pieces while removing any bones.

Chop onion, red pepper and yellow pepper into a fine dice. Saute in a small amount of butter until softened.

Add egg & bread crumbs to the fish and veggies. Add a generous dash or two of cajun spices, worchestershire, garlic powder, salt & pepper.

Form into patties and get a nice crust on the outside in a hot skillet with a thin film of oil on the bottom.
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Old 05-11-2011, 07:33 PM   #18
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I use Miracle Whip and an egg for binding, Ritz crackers for filler, and mustard, Old Bay, squeeze of fresh lemon, and a little horseradish for seasoning. Don't forget salt and pepper. I did last time, and it doesn't matter what else you use, it just isn't quite right without S&P.
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