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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A creamy dill sauce enhances the flavor of the salmon in this enjoyable entree I served my card-player friends at a Let's Go Fishing luncheon. I hosted it at our summer lake cottage, the perfect setting for my special theme. Ingredients:
2 eggs, lightly beaten |
1 cup 2% milk |
2 tablespoons lemon juice |
3 cups coarsely crushed saltines (about 66 crackers) |
2 teaspoons finely chopped onion |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed |
dill sauce: |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed |
1/4 teaspoon salt |
dash pepper |
dash nutmeg |
1-1/2 cups 2% milk |
Directions:
1. In a large bowl, combine the eggs, milk, lemon juice, saltines, onion, salt and pepper. Stir in salmon. Shape into twelve 3-in. patties.
2. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 30-35 minutes or until lightly browned.
3. In a small saucepan, melt butter. Stir in the flour, dill, salt, pepper and nutmeg until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with salmon patties. Yield: 6 servings.
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