🐟 Forgotten 1950s salmon patties with rémoulade

4 patties · prep 10 min · cook 10 min

Ingredients

• 2 (6 oz) cans of salmon
• 12 crushed crackers, plus a few more for coating
• 1 large egg
• 180 g mayonnaise
• 1 tbsp chopped capers
• 1 tbsp minced spring onion
• 1/4 tsp kosher salt, 1/4 tsp black pepper, a pinch of cayenne
• 3 tbsp butter for frying
• For the rémoulade: 180 g mayonnaise, 60 g sour cream, 1 tsp Dijon mustard, 80 g pickle relish, 1 tbsp parsley, 1 tbsp tarragon, 1 tsp paprika, 1/4 tsp pepper, a pinch of cayenne, 1 tsp sugar

Method

1. Put the drained salmon, crushed crackers, mayonnaise and egg in a bowl.
2. Mash with a fork until the salmon is broken into very small pieces and everything is evenly mixed.
3. Add the capers, spring onion, salt, pepper and cayenne, and stir.
4. Crush a few more crackers onto a plate. Divide into four and shape into patties — wet your hands and they will stick less.
5. Set the patties on the plate and press a few crumbs onto the tops for a crisper crust. Chill.
6. For the rémoulade, whisk all its ingredients together and refrigerate.
7. Melt the butter in a non-stick pan over medium heat. As soon as it sizzles, add the patties.
8. Cook about 3 min a side, until deeply browned and hot through.
9. Serve at once with the rémoulade.

Adapted from Chef John · Food Wishes

Open this recipe in Fogar — shopping list, pantry, weekly menu