SALMON PATTIES

A year or two ago The Study acquired a copy of the Better Homes and Gardens New Cook Book, 75th Anniversary Edition.

It is desirable to this fella not only because is it packed with neat recipes, but it is also a cogent history of a people – of a lot of the tastes and mores of a people, the American people to be exact.

I had intended to write about the similarities and differences of this edition with that of the one which Dear Wife and I acquired as newlyweds a thousand years ago – but no matter.

At any rate, a Dear Friend recently asked me to share a recipe – one for salmon patties for which, in my small circle, I have become somewhat the talk of the town. Albeit a small town.

And so, below is the recipe for the salmon patty as contained in the Cook Book – with suggestions for the rest of the meal suggested by us.

The book really is a historian’s paradise.

The recipe:
1 egg
¼ cup milk
¼ cup chopped green onions (2)
1 tb snipped fresh dill or 1 tsp dried dill
¼ tsp black pepper
1 14 3/4 oz can salmon, drained, flaked, and skin and bone removed
¼ cup dried bread crumbs
Olive oil to lube non-stick pan

Beat the milk and egg together and then mix all together in a bowl. I use the two-handed squish method.
I then form the mix into four dandy patties and fry two at a time in the pan.

They are best when lightly crisped, not burned on both sides.
Cookery is helped when cook allows herself or himself a moderate quantity of adult beverage.
Hummus, pita bread, roasted almonds, and hot crackers are a delightful compliment to preparing the entrée.

We usually accompany the patties with tossed salad; mashed sweet/white potatoes; and a medley of summer squash, zucchini, mushrooms, and tomatoes sautéed in olive oil.

Enjoy.

And the after dinner can be heaven in itself.