Smoked Salmon Cakes

Recipe Ingredients

2		Salmon - (15 1/2 oz cans)
1 cup	146g / 5.1oz	Fine cracker crumbs - unsalted preferred
2 cups	396g / 13oz	Eggs (large)
1/4 cup	15g / 0.5oz	Finely chopped onion
1/4 cup	27g / 1oz	Finely chopped celery
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 tablespoon	15ml	Liquid smoke flavoring
1 teaspoon	5ml	Dill weed
		Flour for light dredging
		Vegetable oil

Recipe Instructions

Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust.

Place on a platter, cover with plastic wrap and refrigerate for at least one hour.

Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicely golden brown on each side (about 5 minutes per side).

The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price.

Makes 12 cakes

Source:
Michael Lomonaco

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