by Joan Mccord

Created on: July 18, 2008   Last Updated: February 01, 2009

Small and delicate salmon patty balls are wonderful, crisp appetizers when served with a quick and spicy remoulade sauce. Make them larger, and they are perfect for a week-night dinner with fluffy mashed potatoes and steamed broccoli.

Ingredients:

1 can pink salmon, drained
3/4 cup dry bread crumbs
6 Tbsp onion, finely chopped
1/2 cup heavy cream
2 egg yolks
6 drops red pepper sauce
1/8 tsp coarsely ground black pepper

Stir all ingredients together in a medium bowl.

Form into balls, using a rounded measuring spoon.

For Deep Frying

Use a large pot or Dutch Oven which is deep enough to give the oil room to bubble up while frying.

Use a deep-fry thermometer; the salmon balls should cook at 375-degrees.

Fry until golden brown, about 15 seconds.

The salmon balls are best eaten immediately, but can be cooked ahead and reheated in a 350-degree oven for about 6 minutes.

Serve with a spicy remoulade sauce:

Makes about 1 1/2 cups

1 cup mayonnaise
2 Tbsp Dijon mustard
2 Tbsp prepared horseradish, drained
1 Tbsp fresh lemon juice
1/4 cup chopped celery
1/4 cup chopped scallions
1/2 tsp cayenne pepper
1 Tbsp sweet paprika
1 medium clove garlic, minced

Mix all ingredients, blend well, and refrigerate for several hours.

Learn more about this author, Joan Mccord.
Click here to send this author comments or questions.