Title: Smoked Salmon Cakes
Categories: Fish Smoke Salmon
Yield: 6 Servings

2	lg	Cans
1	c	Fine Cracker Crumbs;
		Unsalted Preferred
2	lg	Eggs
1/4	c	Finely Chopped Onion
1/4	c	Finely Chopped Celery
1/4	ts	Salt
1/8	ts	Pepper
1	tb	Liquid Smoke Flavoring
1	ts	Dill Weed
		Flour For Light Dredging
		Vegetable Oil
		Salmon; (15 1/2 Oz Cans)

Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust.

Place on a platter, cover with plastic wrap and refrigerate for at least one hour.

Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicley golden brown on each side (about 5 min. per side).

The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price.

Makes 12 cakes

Recipe by: Richard from Cincy ( sent to you by dianne)

From: Dianne@olynet.Com (Ward, Dianne)

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