Name: Chandler's Salmon Cakes
Ingredients: 4.5 oz celery, minced; 4.5 oz white onion, minced; 2.5 oz red bell pepper, minced; 2.5 oz gold bell pepper, minced; 2 oz shallots, minced; 1 oz garlic, minced; 2 oz butter; 3 lb boneless cooked salmon; 6 oz Best Foods Mayonnaise; 6 anchovies, minced to paste; 0.125 cup fresh parsley, chopped; 1.5 tsp whole celery seed; 1 tbsp Kosher salt; 1 tbsp ground white pepper; 4 tsp whole grain mustard; fresh bread crumbs as needed

Fish And Seafood

16 ingredients

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Ingredients

4½ oz celery, minced
4½ oz white onion, minced
2½ oz red bell pepper, minced
2½ oz gold bell pepper, minced
2 oz shallots, minced
1 oz garlic, minced
2 oz butter
3 lb boneless cooked salmon
6 oz Best Foods Mayonnaise
6 anchovies, minced to paste
⅛ cup fresh parsley, chopped
1½ tsp whole celery seed
1 tbsp Kosher salt
1 tbsp ground white pepper
4 tsp whole grain mustard
fresh bread crumbs as needed

Method

Saute the vegetables until soft; chill before mixing.
Roast the salmon and cool in the refrigerator.
Blend the spices and mix with the vegetables and salmon.
Form into 2 1/2-oz patties. Coat the patties lightly with fresh bread crumbs.
Pan-fry in clarified butter at medium-high heat until golden brown.

Notes

Makes 12 cakes. From Chandler's Crabhouse and Fresh Fish Market, South Lake Union, Seattle (via KOMO AM 1000 Radio, 1993 Schwartz Brother's Restaurants).

Original card

The recipe above was transcribed from this scan of Vera’s original card.