Lemon Sauced Salmon Patties

 
My sister and I were talking earlier today.  She was telling me that she had had to throw away a dozen cans of out of date Salmon from my mother's larder and that there were still about half a dozen that were still in date but that she was taking to the food bank.  She wouldn't have dared throw it away while mom was alive, but now mom is gone, there is no point keeping it.
 
Mum did love a bargain, and tended to hoard things like tinned salmon, toilet paper and shampoo.  I don't think my sister will have to buy toilet paper for years, (LOL) and the local charity shop has been gifted with a nice box of shampoos and creams for their employees to share. 
 
We were remembering how in the summer when it was hot sometimes my mom would open a tin of salmon and we would each get a spoonful on our plate along with some potato salad, sliced tomatoes and cucumbers, etc. and that would be supper.  We both hated it . . .
 
I am still not fond of it served that way, and I confess when I buy tinned salmon, I always buy the one without any skin or bones. I don't care how much more it costs. 
 
On its own I would much rather have a nicely cooked fillet of salmon or salmon steak . . .  but I do love tinned salmon in a casserole, loaf or pie.
 
It would be a shame to use a nice fillet of salmon in this way, but one feels no compunction or guilt about using a nice tin of salmon for dishes such as this.
 
Simple salmon patties  . . .  flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups  . . .
 
Baked until set and golden brown. You could add some finely minced green pepper if you wanted to, which would be nice or even some finely chopped green olives . . .
 
I try not to pack them into the muffin cups . . .  I want them light and fluffy and I love the little crispy bits that you get from the uneven texture on the tops of them . . . 
 
I always like to make a sauce to serve with them . . .  sometimes I will use creamed peas . . . which is very old fashioned . . .
 
Today I made a creamy lemon sauce, which is different than my usual Lemon Butter Sauce . . .
 
Its like a basic bechamel sauce but with the addition of lemon juice and cayenne pepper  . . .
  
This gets spooned over the baked patties . . . 
  
Such a simple dish, but so flavourful.  I served them with some scalloped potatoes and steamed baby peas.

Lemon Sauced Salmon Patties

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Author: Marie RaynerSimple and delicious.  This is a store cupboard family favorite.

ingredients:

• 1 tall can of pink salmon, drained well, skin and bones removed & discarded and flaked
• 180ml milk (3/4 cup)
• 2 sliced white bread, made into soft crumbs
• 1 large free range egg, beaten 1 TBS minced fresh parsley
• 1 tsp grated onion
• 1/2 tsp Worcestershire sauce
• salt and black pepper to taste

Lemon sauce:

• 2 TBS butter
• 1 TBS plain flour
• 180ml milk
• 2 TBS fresh lemon juice
• pinch salt
• 1/8 to 1/4 tsp cayenne pepper

instructions:

How to cook Lemon Sauced Salmon Patties

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter 8 non-stick muffin cups really well.  Set aside.
2. Mash the salmon in a bowl really well, then add the breadcrumbs. Season lightly.  Beat together the egg, milk, grated onion, parsley and Worcestershire sauce. Pour over the salmon and bread crumb mixture. Mix all together well.  Spoon into the muffin cups.  (I tend not to pack them down. I like them a bit fluffy. You get more crispy bits that way.)
3. Place into the pre-heated oven and bake for 45 minutes, or until set and golden brown.
4. While the patties are baking, make the sauce.  Melt the butter in a saucepan.  Whisk in the flour and cook for about 2 minutes, stirring to make a smooth paste.  Slowly whisk in the flour, whisking constantly.  Bring to the boil, and then cook for several minutes over low heat, stirring continuously until nicely thickened and smooth.  Remove from the heat.  Whisk in the lemon juice and cayenne pepper. 
5. Serve the patties hot, with the lemon sauce spooned over top.

Created using The Recipes Generator
 
I think today we can be a bit snobbish when it comes to things like this . . . thinking that tinned fish and corned beef are beneath us . . .  but really these were mainstays in the kitchens of our mothers and grandmothers.  They were affordable ways to get some protein into our families and provide a bit of variety. There is a time for a whole piece of salmon  . . .  and there is a time for things like this.  Simple and yet very, very tasty.