Seaside Fish Cakes

For a nice variation on fish cakes, these are super, the original recipe said to use two cans of Salmon – drained, skin and bones removed – I poached to large salmon filets instead, retaining the milk for the recipe – also I would use Ritz crackers, and not saltines, but that’s our preference.

Salmon Fish Cakes

2 large Salmon Fillets

Enough milk to cover salmon (1 cup to be retained)

2 beaten eggs

2 tbsp lemon juice

3 cups crushed Ritz Crackers/Saltines if preferred

2 tsp finely chopped onion

¼ tsp salt

¼ tsp pepper

Dill Sauce

2 tbsp butter

2 tbsp all-purpose flour

1 tsp dill

¼ tsp salt

Dash pepper & nutmeg

1 ½ cups milk

1. In a large skillet, place your salmon fillets and cover with the milk, cook until done, it should easily flake with a fork, when they are ready, remove them from the pan, carefully flake them checking for bones as you go, also remove any skin if there is any.
2. Next put the beaten eggs, cup of retained milk, lemon juice, Ritz crackers/Saltines, onion, salt and pepper, into a large mixing bowl. Add the salmon and mix well. Shape your fish cake mix into, 12 patties, place on a greased baking sheet, and bake for about 30 – 35 minutes at 350˚F (180˚C) or until lightly browned.
3. Meanwhile, gently melt the butter in a saucepan, then mix the, flour, dill, salt, pepper and nutmeg with the milk. Slowly pour the milk mixture into the saucepan, bring to the boil and stir continuously until it’s thickened. Serve with the patties.