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  She was telling me that she had had to throw away a dozen cans of out of date Salmon from my mother's larder. 

 

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 mum was alive, but now mum 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). 

 

The local charity shop has been gifted with a nice box of shampoos and creams for their employees to share. The things that get left behind when someone passes. It is food for thought for sure.

 

  My sister and I were remembering how in the summer when it was hot sometimes my mom would open a tin of salmon for our supper.  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 . . .with the bones in it, the skin, etc. Just the thought of it makes me cringe.

 

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.  

I am not fond of tinned salmon just sitting on my plate, on its own. I like it in a sandwich, or as a loaf, patties, etc. Not on its own.

 

On its own I would much rather have a nicely cooked fillet of salmon or salmon steak.  Those can be very nice if cooked properly.

 

 I do love tinned salmon in a casserole, loaf or pie. My mother made the nicest salmon pies.

 

It would be a shame to use a nice fillet of salmon in this way. One feels no compunction or guilt about using a nice tin of salmon for dishes such as this. 

Or even if you had leftover cooked salmon. It would be nice done this way.

 

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.

 

Make sure the muffin cups are well buttered. That way they don't stick. There is nothing more annoying than stuff stuck on muffin tins.

 

These are baked until set and golden brown. They have a nice crisp and buttery crust, which I love.

 

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 to be light and fluffy.  Compacting them would result in something heavy and leaden I fear.

 

 I really do love the little crispy bits that you get from the uneven texture on the tops of them. My favourite bits. I love crunchy things in case you hadn't guessed.

 

I always like to make a sauce to serve with them. There is a nice lemon butter sauce that I make sometimes. It is a bit on the sweetish side.

 

Sometimes I will use creamed peas, which is very old fashioned. Old fashioned and quite delicious!

 

Today I made a creamy lemon sauce, which is different than my usual Lemon Butter Sauce. It is rich and creamy.

 

It is not translucent, but rather opague. I really liked it.

 

Its like a basic bechamel sauce but with the addition of lemon juice and cayenne pepper. You cannot beat a good bechamel sauce.

 

People think that they can't make one, but if you have made macaroni and cheese, you have made  basic bechamel with cheese added.

  

The sauce  gets spooned over the baked patties. I love that they are not fried. This can cut back on the fat.

 

If you are cutting back on the fat by not frying you don't mind being a bit indulgent with the sauce.

  

Such a simple dish, but so flavourful.  I served them with some scalloped potatoes and steamed baby peas. 

Peas and salmon. They are perfect partners in my opinion!

Lemon Sauced Salmon Patties

Yield: 4

Author: Marie Rayner

Simple and delicious.  This is a store cupboard family favourite.

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.