This is a wonderful galley-cooked sandwich, great for cruising –using mostly canned ingredients– or a day sail, like today. In prep time it’s quick and easy, not too much different than making crab cakes. But a heck of a lot cheaper!
2 cans salmon
1 half onion
1/2 cup bread crumbs
1 tablespoon minced parsley (optional)
1 1/2 teaspoons seasoning salt like Old Bay or Lawry’s
1 tablespoon vegetable oil or olive oil
Salmon straight out of the can looks far more disgusting than it really is. You can scrape out some of the dark skin and pick out the bones if you’d like. But you don’t have to. The bones break up and disintegrate to a large degree. I usually just pick out some of the skin and the spine bones and leave the rest.
Somehow all the dark oily parts of the canned salmon disappear when you mix everything together. Combine all ingredients except olive oil and form “hamburger” sized patties. This amount should make 6 patties.
Heat your oil on a griddle and fry patties over medium heat until browned on one side, about 7 minutes. Flip and fry the other side for an additional 7 minutes. (adjust time depending on how hot your pan is.)
While patties are cooking, whip up your tarter sauce.
Homemade Tartar Sauce
2/3 cup of Mayo
1/4 cup pickle relish
1/4 teaspoon hot pepper sauce
Set the sauce aside while you build your sandwiches. Kaiser rolls, lettuce, salmon patties and tartar sauce were the simple ingredients we used today.
Served in convenient plastic baskets with carrots in the cockpit.
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