Ingredients
1 (14 3/4 ounce) can canned salmon
1 medium onion, chopped
2 eggs
1 teaspoon ground pepper
1 tablespoon fresh lemon juice
36 saltines, crushed (one sleeve)
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
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Empty 1 can salmon with juice into a large bowl and remove bones. Add 2 eggs. Add lemon juice. Stir well. Add onion, pepper, crackers. Stir. Form into 5 - 6 patties 3/4 to 1" thick. Set aside. Let set 5 minutes. In large frying pan heat 1/2 inch cooking oilto medium high temperature When oil is hot, place patties in pan and cook 4 - 5 minutes per side. Make sure they cook all the way through. Serve with more lemon juice.