Cake Ingredients: 

• 1 pound salmon or halibut
• 1 1/2 cup bread crumbs
• 3 eggs
• 6 to 8 large potatoes (cooked and mashed)
• 1 large onion or large bunch of scallions
• 1/2 heaping tsp dry mustard
• salt and pepper to taste
• 3 heaping T sour cream
• Old Bay seasoning, cajun, or chef Prudhomme’s Fish Seasoning to taste
• T dill with salmon. Parsley with other fish

 

Sauce Ingredients:

• 2 T butter
• 2 T flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup milk
• 1-2 hard boiled eggs

Cook potatoes and mash, let cool and add eggs, sour cream, bread crumbs, and spices. Cook fish over onions that have been lightly (transparent) cooked in 1 T olive oil and cook till just done. When cooled, cut up fish and add potato mixture along with the onion and olive oil/butter from frying pan. Mixture can be put in refrigerator till ready to use. When ready, form into patties and coat with bread crumbs and fry in olive oil and pat off butter till browned.

 

For the sauce, melt butter over low heat. Blend in flour, salt, and pepper. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Stir one minute. add one or two hard boiled eggs. Serve this over fish patties. These are EXCELLENT! All you need to serve with them is a salad or vegetable.