Get Two Dishes With the Prep for One
I needed to make a treat for a New Year's Day part, but I also wanted something elegant for breakfast. I discovered that one well-test recipe could easily be used two make two very different dishes. You can use just about the same mix that you use for an easy salmon spread to also fry up some delicious salmon cakes for breakfast.
These are the salmon cakes frying up for breakfast:
Salmon Spread
You start with the recipe for the salmon spread:
- 1 14.74 Ounce Can of Salmon
- 1 8-oz package of cream cheese
- 1 Tablespoon of mayo
- Salt, Pepper, Onion Powder, Lemon Juice (I like a bit of cayenne pepper and garlic powder for spice)
Simply drain the canned salmon very well. The kind I buy doesn't really have a lot of bones, but if yours does, you might pick them out.
It helps to soften up the cream cheese first. After that, simply mix everything up in a large bowl and season to your taste. I also like to dice up some sweet onions or chives for a bit more taste and texture.
This is great to serve with mini pita bread, bagels, or crackers. You can also add some sliced tomatoes and a bit of mustard for delicious sandwiches. Even people who don't really like fish, tend to like this spread because the mayo and cream cheese smooth out the fishy taste of the salmon.
Salmon Cakes
I had about twice as much salmon spread as I needed. With half the recipe above for the salmon spread, I added one egg and about a tablespoon of flour or any thickener you have around the house. You can grease the pan with butter, olive oil, or whatever you like, and then just fry them up.
Let Me Know About This 2-1 Canned Salmon Recipe
I'm beginning to find a lot of uses for canned salmon. One thing that's good about it is that canned salmon provides a way to afford wild-caught salmon. Salmon is healthy, and you can find a lot of ways to doctor it up to get rid of that canned salmon taste if you don't care for it.
Do You Have Any Other Canned Salmon or 2-1 Recipes?
Please let me know in the comments what you think.