Warrington Family Cookbook

Salmon Cakes Prep time Cook time Ready in Serves 20 min. 4

ingredients 16 oz. canned salmon, drained, skinned, and boned

directions 1. For the tartar sauce: whisk ingredients together in a small bowl and chill until serving 2. Flake the salmon with a fork, then add the cracker meal to the bowl and use your hands to blend it into the fish. 3. Whisk together the mayonnaise, Old Bay, hot pepper sauce, lemon zest, and juice, and salt and pepper, then stir it into the fish mixture along with the celery and dill. The mixture should just hold together: Add more cracker meal if it’s too wet, or a bit more mayonnaise if it’s too dry. Use a 1/3 cup measure to form 8 patties around 3 inches wide and 1 inch thick. Jennifer: I omit the mayo, and don’t even bother with teh tartar sauce, the don’t need it!

1 cup of cracker meal (about ½ sleeve saltines, crushed fine) ½ cup Hellman’s or Best Foods mayonnaise (not low-fat) 1 teaspoon of Old Bay seasoning 1 teaspoon of hot pepper sauce (optional) The finley grated zest of 1 lemon, plus 2 tablespoons of its juice ½ teaspoon of kosher salt (or half as much table salt) Freshly ground black pepper 1 stalk of celery, finely chopped, plus some of the leaves, also chopped 2 tablespoons of fresh dill, finely chopped Vegetable oil for frying Tartar sauce, purchased or homemade