Pacific Salmon Rolls Recipe
Ingredients
| Salmon | 1 Can (10oz) | |
| 1 cup dry breadcrumbs or cracker crumbs | ||
| Dill weed | 1/2 Teaspoon, dried | |
| Shredded Swiss cheese | 1/4 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Pepper sauce | 2 Drop | |
| 1 teaspoon Champagne Mustard or Dijon-style mustard | ||
| Butter/Margarine | 1 Tablespoon | |
| Vegetable oil | 1 Tablespoon | |
| 4 Seeded Kaiser Rolls, Hamburger Buns, or other sandwich rolls | ||
| 1/4 cup Special Hamburger Sauce | ||
Directions
Drain salmon, discarding liquid.
Remove and discard bones.
Flake salmon with a fork.
In a medium bowl, combine salmon, crumbs, dillweed and cheese; toss to mix.
In another bowl, beat together egg, mayonnaise, hot-pepper sauce and mustard.
Combine egg mixture and salmon mixture.
Shape into 4 patties, about 1/2 inch thick.
Heat butter or margarine and oil in a large skillet over medium heat until butter or margarine melts.
Add salmon patties.
Fry until lightly browned, about 3 minutes on each side.
Slightly cool patties.
Wrap in foil.
Remove and discard bones.
Flake salmon with a fork.
In a medium bowl, combine salmon, crumbs, dillweed and cheese; toss to mix.
In another bowl, beat together egg, mayonnaise, hot-pepper sauce and mustard.
Combine egg mixture and salmon mixture.
Shape into 4 patties, about 1/2 inch thick.
Heat butter or margarine and oil in a large skillet over medium heat until butter or margarine melts.
Add salmon patties.
Fry until lightly browned, about 3 minutes on each side.
Slightly cool patties.
Wrap in foil.
Chef
