Chief Longwind Of The North
Certified/Certifiable
I was hungry for some salmon patties. I was introduced to these babies by my Dad, the same guy who fed me liverwurst, and pickled pigs feet, cold hot dogs, a chunk of cheese, etc. as a child.
First, I'll give you his version which is a pretty darn-good recipe.
Merlin Flowers' Salmon Patties:
15 oz. can of pink or sockey salmon, drained
1/2 cup crushed crackers
1/4 cup diced onion
1/4 tsp. dill weed
1/2 tsp. ground pepper
1 large egg
Combine all ingredients, make into patties (like a 1/4 lb. burger) and fry on a lightly oiled cast-iron fry pan until golden brown on both sides. Serve with catsup.
Goodweed's Salmon Patties, seasoned with BuckyTom in mind (and they came out great):
15 oz. can of pink or sockey salmon, drained
1/2 cup uncooked rolled oats
1/4 cup diced onion
1/4 tsp. dill weed
1/2 tsp. ground pepper
2 tsp. Montreal Steak Seasoning
1/4 tsp. cayenne Pepper
2 tbs. lime juice
1 large egg
Combine all ingredients, make into patties (like a 1/4 lb. burger) and fry on a lightly oiled cast-iron fry pan until golden brown on both sides. Serve with catsup.
And Bucky, I believe these would be even better with some hickory flavored liquid smoke added. I just don't have any in the house right now. And they just might be even better if topped with thin-sliced havartie, or maybe a bit of camemberte (sp), or even a good veined cheese.
Seeeeeya; Goodweed of the North
First, I'll give you his version which is a pretty darn-good recipe.
Merlin Flowers' Salmon Patties:
15 oz. can of pink or sockey salmon, drained
1/2 cup crushed crackers
1/4 cup diced onion
1/4 tsp. dill weed
1/2 tsp. ground pepper
1 large egg
Combine all ingredients, make into patties (like a 1/4 lb. burger) and fry on a lightly oiled cast-iron fry pan until golden brown on both sides. Serve with catsup.
Goodweed's Salmon Patties, seasoned with BuckyTom in mind (and they came out great):
15 oz. can of pink or sockey salmon, drained
1/2 cup uncooked rolled oats
1/4 cup diced onion
1/4 tsp. dill weed
1/2 tsp. ground pepper
2 tsp. Montreal Steak Seasoning
1/4 tsp. cayenne Pepper
2 tbs. lime juice
1 large egg
Combine all ingredients, make into patties (like a 1/4 lb. burger) and fry on a lightly oiled cast-iron fry pan until golden brown on both sides. Serve with catsup.
And Bucky, I believe these would be even better with some hickory flavored liquid smoke added. I just don't have any in the house right now. And they just might be even better if topped with thin-sliced havartie, or maybe a bit of camemberte (sp), or even a good veined cheese.
Seeeeeya; Goodweed of the North