Cream all of the ingredients together except for the salmon and parsley.
Fold into the salmon until well mixed.
Chill overnight.
Form into a firm ball and roll in the parsley mixture.
Chill until ready to serve.
Can be made up to 24 hours in advance.
it \"cook\".
Meanwhile, cover salmon with balsamic and marinate.
For The Salmon:.
Pre-heat oven to
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Drain salmon; set aside.
Place 2 tablespoons of juice in medium mixing bowl.
Mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or other dressing.
Drain salmon; set aside 2 tablespoons of juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; stir into salmon mixture.
Form into small patties and fry in a small amount of oil until golden brown.
Serve with tartar sauce, lemon juice or Caesar salad dressing.
Serves 4 to 6.
Drain salmon or tuna; set aside 2 tablespoons of the juice. In a medium mixing bowl, mix salmon, egg and onion until sticky. Stir in the flour.
Add baking powder to salmon or tuna juice. Stir into salmon mixture.
Form into small patties and fry until golden brown (about 5 minutes) in hot Crisco.
Serve with tartar sauce or Caesar salad dressing.
f time it takes the salmon to cook.
Evenly drizzle
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt and cayenne pepper. Adjust seasonings to personal preference.
Stir in egg, salmon and 4 tablespoons bread crumbs.
Form mixture into 6 to 8 balls.
Roll salmon balls in remaining bread crumbs; flatten into cakes, about 1/2-inch thick.
Fry salmon cakes in melted butter over medium heat for 3 to 4 minutes per side.
Makes 4 servings.
Drain liquid from salmon and save.
Remove bones from salmon. Prepare instant potatoes for 8 servings using reserved salmon liquid as part of the water.
Combine salmon and potato.
Place 1 pie crust in pie pan.
Pour salmon mixture in and cover with second crust.
Bake 25 minutes in 425\u00b0 oven.
Mix salmon, onion, and egg together in
sparagus to taste.
Season salmon with salt and black pepper
To make Salmon Loaf: Add milk and breadcrumbs
Drain salmon, reserving 2 tablespoons of juice.
In medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice.
Stir into salmon mixture.
Form into small patties and fry 5 minutes until brown in hot oil.
Makes 4 to 6 servings.
Drain salmon, reserving 2 tablespoons of juice.
In medium bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice; mix well, will be foamy.
Add to salmon mixture, mixing well.
Drop with a spoon into hot Crisco and fry until golden brown, turning once.
Drain salmon, reserving 2 tablespoons liquid. In mixing bowl, mix salmon, egg and onion until sticky. Stir in flour. Add baking powder to salmon liquid; stir into salmon mixture. Form into small patties and fry until golden brown in hot shortening, about 5 minutes per side. Makes 4 to 6 servings.
Drain salmon; set aside 2 TBSP of the juice.
In a medium mixing bowl, mix salmon, egg and onion until sticky.
Stir in flour.
Add baking powder to salmon juice and stir into salmon mixture.
(Don't mix baking powder and juice and add until you are ready to start cooking the patties, otherwise it will become flat).
Form into small patties and fry until golden brown (about 5 minutes) in hot crisco.
Serve with tartar sauce (optional).
Drain salmon; set aside 2 tablespoons of the juice.
In medium bowl, mix salmon, egg and onion until sticky.
Stir in flour; add baking powder to salmon juice.
Stir into salmon mixture.
Drop tablespoonfuls into hot shortening and fry until golden brown. Serves 4 to 6.
epper. Mix well.
Add salmon and mix with hands, breaking
Drain salmon; set aside 2 tablespoons of the juice. In a medium bow, l mix salmon, egg and onion until sticky. Stir in flour. Add the 2 tablespoons salmon juice. Form into small patties, and fry until golden brown (about 5 minutes) in hot cooking oil. Serve with tartar sauce or seafood sauce. Serves 4-6.