3 6 oz. portions cooked salmon
1 1/4 cups bread crumbs
2 lg. eggs
20 blades chives chopped
3 Tbsp. fresh dill or 1 Tbsp. dried
1 lemon zested and juiced
1 tsp. salt
1/2 tsp. pepper
Canola oil for frying
Poach salmon in salted water until flaky. (I like to add dill and lemon zest to poaching water.)
Cool, then flake the salmon. Add all ingredients except oil. Mix with hands and form into cakes--about 8 or 9 3"patties 1" thick. Saute in canola oil until golden. Serve with lemon wedges or try this sauce:
1/2 cup mayonnaise
1/2 medium onion chopped fine
2 Tbsp. pickle relish (drained)
Mix well and store in refrigerator for a while for better flavor.
Note: This may be made with canned salmon. It will take 3 cans well drained.