This Creole dish is a favorite Judy likes to make.
Louisiana cuisine is a blend of French, Spanish, West African, Amerindian, German, Italian, and Judy's ancestors, Irish influences.
Louisiana cuisine is a blend of French, Spanish, West African, Amerindian, German, Italian, and Judy's ancestors, Irish influences.
1 cup (240 g) cooked wild salmon
1 Tbs. (15 ml) each: (diary-free) butter and (gluten-free) flour
1/4 cup (80 ml) (diary-free almond) milk or water
1 tsp. (5 ml) organic lemon juice
(gluten-free) cracker crumbs
organic egg
olive oil
1. Make a roux sauce: melt the butter, whisk in the flour and milk/water until it thickens.
2. Put the salmon in a bowl. Mix in the sauce and lemon juice.
3. Refrigerate until it is cold.
4. Mold into a shape.
5. Roll in bread crumbs, egg, 1 Tbs. (15 ml) cold milk, then the bread crumbs.
6. Form patties and fry in a skillet with the oil.
