Ingredients:
1 (14 3/4 ounce) cans boneless salmon, drained
2 eggs
1/2 cup dry breadcrumbs
1/4 cup mayonnaise
1/4 cup finely chopped onions
1 -2 tablespoon prepared horseradish
1 tablespoon diced pimentos
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons butter or 2 tablespoons margarine
4 large romaine lettuce leaves
your favorite remoulade sauce
Directions:
In a large bowl, combine all ingredients except the butter and lettuce leaves.
Shape into 6 small cakes.
Heat butter in a skillet over medium heat and cook cakes until browned, about 5 to 6 minutes per side.
Arrange Romaine leaves on serving plate and place salmon cakes on top.
Serve with your favorite remoulade sauce drizzled over, or on the side.
Note; You may also shape these into 4 larger patties and enjoy them as a sandwich on Kaiser rolls.
Servings: 3-4
Time preparation: 20 min.
Time total: 35 min.