Serves 6
1 1/2 lbs. cooked salmon, finely flaked
1/2 cup (approximately) mayonnaise
2 Tbs. Dijon mustard
1/3 cupchopped red onion
pinch red pepper sauce
1 cup dry breadcrumbs
salt and pepper
2 Tbs. oil
2 Tbs. butter
In a large bowl combine salmon, mayonnaise, mustard, onion, red pepper sauce and half the bread crumbs. Taste for salt and pepper. Form into patties about 4 inches in diameter. Spread remaining breadcrumbs on a flat plate and coat patties on both sides. Place on a cookie sheet and let chill about 20 minutes.
Heat butter and oil in large skillet. Cook salmon cakes about 4 minutes a side until crispy and golden brown. Serve with sauce.
Sweet Hot Sauce
2 canned jalapeño chilies, seeded and chopped
1 cup mayonnaise
1 Tbs. hot sweet mustard
2 tsp. lemon juice
salt and pepper
In a small bowl combine ingredients. Serve with salmon cakes.
(Louise Fiszer)