Writing and Cooking my Way into the New Year

We’re under a snow squall advisory here. Gary’s futzing with some renovations in the mud room today before returning to glass business tomorrow. I’m catching up on some Five Rivers Publishing business. Just finished the mailing for a Goodreads promotion.

Thought I’d take a moment to share another recipe I threw together yesterday for dinner, this time to use up leftover smoked salmon and some cocktail shrimps. I looked at them in the container and thought: Fish Cakes!

Please bear in mind these proportions are not tested. I’m just winging it here, going by memory.

Shrimp and Smoke Salmon Patties

about 1 cup fine bread crumbs (or part crushed crackers)
about 200 gms smoked salmon
about 200 gms cooked shrimp
1 clove garlic
1 small onion
1 tbs mayonaise
1 tbs dijon mustard
1 egg

Place bread crumbs in a mixing bowl. Set aside.

In a food processor pulse the salmon and shrimp until you have a coarse mixture. Add to the bread crumbs. Process the garlic and onion until they are coarsely chopped. Add to the bowl. Add all remaining ingredients to the bowl and mix until all ingredients are incorporated.

Shape the mixture into large walnut sized balls and press flat into small patties.

Heat a small amount (2 tbs or so) of oil in a skillet (I use olive oil) over medium heat, and fry the patties until a deep, golden brown.

Serve with home fries, and a salad or grilled asapargus. A wonderful way to use up those party leftovers and switch up ordinary fish and chips.

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