Pierside Salmon Patties
A lemony dill sauce enhances the flavor of the salmon in this enjoyable entree I served my card-player friends at a "Let's Go Fishing" luncheon. I hosted it at our summer lake cottage, the perfect setting for my special theme.
-Martha Conaway, Pataskala, Ohio
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
30 min.
|
TOTAL
|
45 min.
|
INGREDIENTS
- 2 eggs, beaten
- 1 cup milk
- 2 tablespoons lemon juice
- 3 cups coarsely crushed saltines (about 66 crackers)
- 2 teaspoons finely chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
- DILL SAUCE:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
- 1/4 teaspoon salt
- Dash pepper
- Dash nutmeg
- 1-1/2 cups milk
DIRECTIONS
In a large bowl, beat the eggs, milk, lemon juice, saltines, onion, salt and pepper. Stir in salmon. Shape into twelve 3-in. patties. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until lightly browned.
Meanwhile, melt butter in a small saucepan. Stir in the flour, dill, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the patties. Yield: 6 servings.