Jordanelle a bumpy ride

[lovetofish]

That sounds like a tasty treatment.

I still use the recipe I learned from my mother...MANY long years ago.  A bit simpler and tastes good.  But I can imagine the additional flavors your recipe would provide.

I don't bottle fish...nor do I make it to the coast for fresh salmon any  more.  When I make fish patties, I use canned salmon...or simply flake up some precooked trout or white flesh fish from local waters...baked, steamed, poached, broiled or even unused fried fish left over from another meal.  May have to add a bit of moisture (water) to get proper consistency for making patties.

1 can salmon...do not drain...use liquid.  Coarse flake up with a fork.
6-8 saltine crackers (halves).  Crush to small pieces.
1 egg.
Salt, Pepper, chopped onion flakes and granulated garlic to taste.

Combine salmon, egg, crackers, onion and garlic...and stir (fork or fingers) until well mixed.

Cover bottom of fry pan with a mixture of olive oil and butter...50/50

1 can of salmon makes about 5-6 3" patties.  Simmer on med-high heat until browned on both sides.

Salt and pepper to taste after cooking.  A squirt of lemon juice is a nice touch too.  A little shot of Tabasco or Cholula kicks it up a notch.

That's exactly the way I make them and the same ingredients. My mother used to make them when I was still living at home over 60 years ago and I fix them the same way myself. I haven't made any in quite some time, but this makes me want to make some.