Product Recipes
- 1 pound canned salmon
- 1/2 cup dry bread crumbs
- 3/4 tsp sea salt
- Dash ground black pepper
- 2 eggs
- 3 tbsp mayonnaise or salad dressing
- 3 tsp horseradish
- Spray shortening
- Drain salmon and discard bones and skin. Fork into flakes. Mix salmon with crumbs, salt, and black pepper.
- Beat eggs slightly; add to salmon mixture with mayonnaise and horseradish.
- Shape into 6 to 8 salmon patties.
- Spray nonstick pan with shortening spray.
- Fry salmon patties uncovered on low heat for 7 minutes.
- Turn salmon patties and brown on second side for an additional 5 to 7 minutes.
- Places salmon patties on paper toweling and keep warm on low oven until completed.
- Salmon patties are excellent when cold on sourdough or rye bread with poupon-style mustard.
