- Yield: 4 servings
- 1pound can red or pink salmon
- 2/3cup salmon juice and milk
- 4tablespoons minced onion
- 3tablespoons butter or oleo
- 1/4cup flour
- 1-- egg, slightly beaten
- 1/4teaspoon salt
- dash pepper
- 2/3cup soft bread crumbs
- 1-- egg
- 1tablespoon undiluted evaporated milk
- 1tablespoon water
- 1 1/2 to 2cups fine, very dry bread crumbs
- Drain salmon, Remove skin and bones. Measure juice, add milk to make 2/3 cup. Saute onion in butter until tender. Add flour, blend well. Add milk, juice, and egg. Cook until thick. Mix with salmon, salt, pepper and bread crumbs. Chill. Divide and shape into 8 balls. Dip into egg beaten with milk and water. Cover well to seal. Roll in crumbs. Chill again. Fry in deep fat until brown. Serve with Mustard, Olive, or Hollandaise Sauce.
Note: Breading crumbs must be very fine and dry to give even, brown crust.
Recipe reprinted with permission from the South’s Legendary Frances Virginia Tea Room Cookbook (copyright 1981, Mildred Huff Coleman).