| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Fish, Luncheon |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Salmon; bones removed |
| 1 1/4 |
c |
Fine; fresh bread crumbs |
| 1/4 |
ts |
Cumin |
| 1/4 |
ts |
Hot sauce |
| 1/3 |
c |
Milk |
| 1/3 |
cn |
Sour cream |
| 1/4 |
c |
Fresh coriander; chopped |
|
|
Salt and pepper; to taste |
| 4 |
tb |
Butter |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Remove bones from salmon. Place in mixing bowl with 1/2 cup bread crumbs,
salt, pepper, cumin, hot sauce and milk. Stir. Add sour cream and coriander
and mix well.
Divide into 8 patties about 3/4 inch thick. Coat patties with remaining
3/4 cup bread crumbs.
Place about 1 tablespoon oil in pan and brown patties until golden bronw.
Transfer to platter.
Wipe out pan and add the 4 tablespoons of butter, shaking pan until butter
starts to brown. Don't burn it! Add lemon juice. Pour over patties. YUM!
NOTES : If you have fresh salmon, you will need about 1-1 1/4 lbs filet.
Recipe by: Cusine Rapide-altered
Posted to recipelu-digest Volume 01 Number 528 by "bertnevie"
<tess@shore.intercom.net> on Jan 14, 1998
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