One day in May–that’s how we knew it was really spring—that first Saturday afternoon lunch outdoors at the picnic table.  The day’s menu was always the same—and much loved by kids and grown-ups alike.  A platter of crunchy salmon patties with a very lemony/caper/dill relish tartar sauce, a bowl of parslied potatoes with lots of butter, and fresh garden peas with dill.  It sure seemed like fine summer dining to us—after a long winter of hearty stews and soups.  Looking through church and regional cookbooks I found recipe after recipe for this spring meal, with little variation—maybe bread crumbs for saltine crackers, or no dill on the peas.  Adjust recipe to suit your table and taste.  And here’s to a simple spring lunch—wherever you hail from.

Cooked salmon, either fresh or tinned, coarsely shredded

Crushed saltine crackers or breadcrumbs

Chopped fresh parsley

Beaten egg

Mayo, enough to bind the mixture

Salt and Pepper

A few drops of hot sauce (optional)

A splash of Worcestershire sauce (optional)

Mix all ingredients and refrigerate for ½ hour to firm up.  Heat vegetable oil in large skillet.  Form 3” patties, dredge in Panko crumbs and fry in oil until golden—turning once. 

The Kitchen Hive

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