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Pierside Salmon Patties

 Pierside Salmon Patties
A creamy 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
6 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1 cup 2% 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 King Arthur Unbleached 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 2% milk

Directions

  • In a large bowl, combine 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.
  • In a small saucepan, melt butter. Stir in the flour, dill, salt,

2 of 2

Pierside Salmon Patties (continued)

Directions (continued)

  • pepper and nutmeg until blended. Gradually add milk. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Serve with
  • salmon patties. Yield: 6 servings.
Nutritional Facts: 2 patties and 1/4 cup sauce equals 471 calories, 22 g fat (8 g saturated fat), 156 mg cholesterol, 1,444 mg sodium, 29 g carbohydrate, 1 g fiber, 38 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.