At the food bank, we are given a can a pink salmon a couple of times a year. Pink salmon is not as expensive as red salmon in a can. One 15 ounce can will make 6 or 7 hamburger size patties or cakes. This can make a really nice meal and the left overs can be reheated or eaten in a sandwich. I made a tarragon white sauce to go with the patty cakes but they are good with other condiments or just a little lemon juice.
I froze some tarragon last winter in little plastic wrap packages. I was given a nice bunch of it. All fresh herbs can be frozen for later use. I like to freeze mine in measured amounts which I place on a small piece of plastic wrap and fold into a small package. Then I put the packages into a plastic bag to freeze. I always label the bag so I know what herb is in it. It is easy to use package that will be ready to toss in a dish.
All the tarragon sauce is a basic white sauce of butter, flour and milk. To that was added some white wine, tarragon and chives. The white wine was a inexpensive bottle that I picked up at a discount store for a few dollars. You never want to use a wine for cooking that you would not drink so stay away from cooking wines from the grocery. Fresh tarragon can be found in the produce section. Remember you can freeze what you don’t need to use for something else. Chives are available dried and can be found in discount stores for around a dollar. You can also use finely chopped green onion for this sauce.
The trick to making really nice salmon patty cakes is to chop the vegetables up fine. The patty holds together if there is no chunks and don’t fall apart when frying and turning over. After you shape the patties place them on a tray and place them in them in the refrigerator to chill. This gives the egg a chance to bind the ingredients together before frying. While they are chilling you can prepare the rest of the meal.
Salmon Patty Cakes with Tarragon Sauce
Salmon Patty Cakes
- 3/4 cup finely chopped celery
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped sweet red pepper or green pepper
- 1 can 14.75 ounces pink salmon(drained and large bones removed)
- 1 1/2 cups fresh bread crumbs
- 1 egg beaten
- 2 tablespoons milk
- 1/8 teaspoon pepper
- 1/4 teaspoon paprika
- pinch of red pepper
- 1/2 teaspoon of dill weed
- flour to dip patties in before frying
In a large bowl mix celery, onion, pepper and salmon. In a blender make bread crumbs by processing a half a cup of bread cubes at a time. Scraping out bread crumbs and repeat this process until you have a 1 1/2 cups of crumbs. Add the crumbs to salmon. In the same blender add egg, milk and seasonings. Blend for a few seconds. Pour the egg mixture over salmon and mix by hand.
Make flat patties and place on tray. Chill for 30 minutes. This helps to hold the patties together. Heat 2 tablespoons of oil in large skillet on medium heat. Add just enough flour to a shallow bowl to coat patties with. Coat one patty at a time and place in skillet. Fry on medium low heat until one side is golden brown. You want to cook through the patty so the onion and celery are tender. Then flip over and fry the other side. It takes about 7 minutes for each side. You want each side to be golden brown.
Tarragon White Sauce
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 1/2 cup dry white wine
- 1 cup milk
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon dried chives.
In a small sauce pan melt butter over low heat. Add flour while stirring to make a paste. Then add white wine while whisking to remove lumps. Add milk and continue stirring over low heat until smooth. Now add spices and cook until thicken while stirring.
This is a wonderful sauce for fish and has a very mild flavor that does not overpower the fish.