Salmon Patties With Cheese Sauce
Serves 6
1 (15.5 ounce) can salmon
2 Tbsp butter or margarine
1/2 cup all purpose flour
1/2 cup milk
1/4 cup grated onion
1 Tbsp minced fresh parsley
1 tsp dry mustard
1 tsp lemon juice
1/4 tsp salt
1/4 tsp pepper
1/4 tsp beau monde seasoning
1/4 tsp hot sauce
1 egg beaten
1 cup Italian-seasoned breadcrumbs, divided
FOR THE SAUCE:
2 Tbsp butter or margarine
2 Tbsp all purpose flour
1 cup milk
1/4 tsp salt
1 dash of pepper
2 egg yolks
1/2 cup shredded sharp cheddar
cheese
2 Tbsp lemon juice
Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Remove bones &
skin from salmon, flake and set aside.
Melt butter in a saucepan over low heat; add flour stirring constantly.
Gradually add reserved liquid & milk; cook over medium heat, stirring
constantly, until thicken and bubbly.
Remove from heat. Add onion and next 7 ingredients, stirring well. Stir in
salmon, egg and 1/2 cup breadcrumbs.
Shape into 6 patties; dredge patties in remaining breadcrumbs.
Pour oil to depth of 1/4 inch into a skillet. Fry patties in hot oil over
medium heat 5 minutes or until browned; drain. Serve with Lemon Cheese Sauce
(recipe follows)
LEMON CHEESE SAUCE: Melt butter in a heavy saucepan over low heat. Add
flour, whisking constantly. Gradually whisk in milk & cook over low heat
until thickened and bubbly. Whisk in salt and pepper.
Gradually add a portion of the hot mixture to the egg yolks; add to
remaining hot mixture, whisking constantly. Add cheese and lemon juice.
Stir 2 minutes over low heat.