4.6/5
(5 Votes)
Ingredients
- LEMON SAUCE:
- 1 can (14-3/4 ounces) pink salmon, drained, skin and bones removed
- 3/4 cup milk
- 1 cup soft bread crumbs
- 1 large egg, lightly beaten
- 1 tablespoon minced fresh parsley
- 1 teaspoon finely chopped onion
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter
- 4 teaspoons all-purpose flour
- 3/4 cup milk
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon cayenne pepper
Preparation
Step 1
Preheat oven to 350°. In a large bowl, combine first nine ingredients. Fill eight greased muffin cups with 1/4 cup salmon mixture. Bake 45 minutes or until browned.
Meanwhile, melt butter in a saucepan; stir in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne. Serve with patties. Yield: 4 servings.
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