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salmon patties
My first memory of these delicious little cakes go back to the late 1940’s… the WWII years when food was carefully chosen to get the most for the needs at hand….. shopping was not the event that we know today….many things were scarce are totally unavailable….. most people grew/raised their own food…..most men were in the war , away from home, farm, family….. A good memory from a not so good time.
My mother made a sauce of catsup, mustard, and pickle relish…when we had all ingredients…one would often be the choice…. a hot biscuit, sliced onion and the salmon patty was my favorite .

  • 1 (14.75 ounce) can salmon, undrained and flaked
  • 1 slice of bread, shredded
  • 3 Tbsp chopped green onion, including the green parts
  • 1 medium garlic clove, minced
  • 1 Tbsp fresh chopped dill weed, or 1 teaspoon dried
  • 1 Tbsp flour
  • 1 egg
  • 1/2 teaspoon sweet paprika
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Sea salt
  • Several turns of freshly ground black pepper
  • 3 Tbsp grape-seed oilBlend all ingredients with a wooden spoon until easily to form a patty cake by hand.
    Heat a griddle pan slightly oiled and fry on med heat until brown and crispy or less cooking if crisp isn’t desired.

These are a childhood favorite…they can be served on a bed of greens with a spicy Cajun sauce …. Remoulade.. recipe below

On a bun as a burger with your choice of toppings…thick sliced onion and green tomato are yummy! or red tomato!

Served alongside your egg and asparagus brunch dining…

Or…one of my favorite ways is snacking while on the move….

A hot cup of herbal tea (or coffee) a couple of patty cakes and a walk through the gardens mid morning or early evening…..Oh yeah!!

Remoulade Sauce…

  • 1 large egg yolk
  • 1/4 cup Creole Mustard
  • 2 1/2 tablespoons red wine vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1 clove garlic, minced
  • 3/4 cup vegetable oil ( I cut back to 1/2 cup and use an alternative oil…grapeseed
  • 1/4 cup olive oil
  • 1/2 cup finely minced celery
  • 1/4 cup plus 2 tablespoons minced green onion
  • 1/4 cup mayonnaise
  • 1 tablespoon ketchup
  • 1/4 teaspoon Worcestershire sauce


  • In a nonreactive mixing bowl, whisk together the egg yolk, mustard, vinegar, horseradish, 3/4 teaspoon of the salt, the paprika, cayenne, and black pepper. On a cutting board, mash the garlic and the remaining 1/4 of salt together, using the side of a chef’s knife to form a paste. Add the garlic paste to the bowl and whisk to combine.
  • Combine the oils in a measuring cup with a pour spout, and while whisking continuously, drizzle the oil blend very slowly into the mustard mixture until a smooth, thick emulsion is formed. Whisk in the celery, green onion, mayonnaise, ketchup, and Worcestershire sauce. Chill thoroughly before using; the remoulade will keep for up to 4 days in the refrigerator.