Canning Day At My House
- Thread starter SuperDave
- Start date
Durangosmoker
Member
Looks mighty tasty.
JustChillin
New member
The fish cakes look wonderful!
Perkolater
New member
Looks mighty larrapin Dave 
I wonder if you might share your recipe for the fish cakes ?? They sure look good. I've been smoking salmon for a long time. Here ( East Coast) it's usually purchased fish for me (and, heaven forbid the blasphemy, farm raised). But I gotta use what I can get. I've been cold smoking for many years and like the slicing texture I get but just yesterday I tried something new to me. I was following directions I found on "U" Tube that included using low heat. Came out OK but I didn't care for the texture of the cooked salmon. Taste was good and not overly salty and it was spreadable on toast or crackers but I think I'll go back to the slicing texture of cold smoking. I do like salmon cakes and if they came out to my liking I might do some just for that. Have to see how it goes. I can make only so much party dip.
ThanX all,
Roger from NJ
ThanX all,
Roger from NJ
SuperDave
New member
3 – 4 jars (1/2 pint) canned Kokanee – drained
*1/3 - - ½ cup mayo
*¾ - 1 cup finely crushed crackers (I mix saltines & ritz)
3 chopped green onions
1/3 cup chopped jalapeno rings (from a jar)
2 Tbsp chopped cilantro
½ tsp garlic powder
¼ tsp cayenne pepper
1 Tbsp parmesan cheese
1 egg
Salt & Pepper
Makes 10 – 12 patties
*Fish will vary in moisture content so these are approx. only. Adjust amounts so that the mixture is firm and binds well.
Mix all ingredients and allow to rest for about 15 minutes in the refrigerator. Form patties. In a large frying pan over medium high heat, heat ½” of oil. Add patties (3” dia. X ½”) to hot oil and cook for 3 minutes each side. Serve with your favorite homemade tartar sauce.
*1/3 - - ½ cup mayo
*¾ - 1 cup finely crushed crackers (I mix saltines & ritz)
3 chopped green onions
1/3 cup chopped jalapeno rings (from a jar)
2 Tbsp chopped cilantro
½ tsp garlic powder
¼ tsp cayenne pepper
1 Tbsp parmesan cheese
1 egg
Salt & Pepper
Makes 10 – 12 patties
*Fish will vary in moisture content so these are approx. only. Adjust amounts so that the mixture is firm and binds well.
Mix all ingredients and allow to rest for about 15 minutes in the refrigerator. Form patties. In a large frying pan over medium high heat, heat ½” of oil. Add patties (3” dia. X ½”) to hot oil and cook for 3 minutes each side. Serve with your favorite homemade tartar sauce.
azbohunter
Member
That is going to be on my list of camp meals this summer. I assume it will work just as well with fresh fish? I always scrape the carcass of Chinook and get at least a meal if not two of salmon patties.
Hi SuperDave! I know this is an old post, but Whaaaat? You can jar up smoked fish?? Tell me, please, how you do this. I loved smoked fish, just bought a Model 2D, which should be arriving any day now. Intend to smoke a lot of trout and salmon, but it never occurred to me that I could do it up in a huge batch and can it. I only can peaches!
