Seattle Salmon Patties with Lemon Cheese Sauce
1 (16 oz) can of salmon
1/2 cup chopped onion
2 tbsp butter or margarine
2/3 cup fine dry bread crumbs
2 beaten eggs
1/4 cup snipped parsley
1 tsp dry mustard
3 tbsp shortening
Drain salmon, reserving 1/3 cup liquid. Remove bones and skin from salmon, flake meat.
Cook onion in butter until tender. Add reserved liquid, 1/3 cup bread crumbs, eggs,
parsley, mustard and salmon. Mix well. Shape into 6 patties. Roll in remaining crumbs.
In skillet, melt shortening. Cook patties over medium heat until browned. Carefully turn
patties to brown other side. Serve with lemon cheese sauce.
Lemon Cheese Sauce:
2 tbsp butter
1 tbsp all purpose flour
1/2 tsp salt
Dash of pepper
1 cup milk
2 beaten egg yolks
1/2 cup sharp cheddar cheese, shredded
2 tbsp lemon juice
Melt butter in saucepan. Mix in flour, salt, pepper and milk. Stir while cooking until
thickened and bubbly. Stir a small amount of mixture into 2 beaten egg yolks. Return to
hot mixture. Add cheese and lemon juice. Stir to melt cheese.
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