SALMON PATTIES Serves 2

1 can red sockey salmon (reserve 4 Tbsp. liquid)

1 cup Panko or regular bread crumbs

3 Tbsp. finely chopped onion

2 Tbsp. finely chopped FRESH Italian parsley

2 tsp. Worchestershire, Tiger or Pick-a-Peppa sauce

1 tsp. Old Bay or any good seafood seasoning

2 tsp. Dijon mustard

2 Tbsp. mayo

2 tsp. chopped fresh dill

salt and pepper

1/2 tsp. Tabasco, Franks or your favorite hot sauce. (This will make the other flavors "pop.")

METHOD:

Mix all ingredients except Panko crumbs thoroughly, roll into 4 balls. Flatten slightly, then cover with Panko or bread crumbs. Pat the crumbs onto the patties to set.

Refrigerate for at least 30 minutes.  

Fry in corn or other vegetable oil turning GENTLY to brown, no longer than 2 minutes per side. Serve with sauce.

SAUCE RECIPE

2 Tbsp. butter (do not use margarine)

2 Tbsp. flour

reserved liquid from canned salmon 

1/3 cup whole milk or half and half

2 Tbsp. capers or 1/2 cup petite frozen peas

2 Tbsp. lemon juice

salt and pepper to taste

METHOD:

In a small saucepan over medium heat, melt butter. Whisk in the flour whisking constantly. Add salmon liquid slowly while whisking, continue whisking and add milk. If sauce is too thick add more milk.
Cook over low heat for about 4 minutes then add capers or peas, salt, pepper and lemon juice. Heat through and serve.