Fishing expedition seeks salmon and gefilte dishes

Recipe Finder

May 24, 2000|By Ellen Hawks | Ellen Hawks,Sun Staff

Vera L. Francisco of Baltimore requested a recipe for Salmon Cakes similar to those served at Love's restaurant at 25th and Charles streets before it closed.

Walter Niles of Spearfish, S.D., responded with a recipe that he said his late mother-in-law, who lived in Washington, D.C., had made. He said flaked halibut could be used in lieu of salmon but without the lemon juice the recipe calls for.

Maxine A. Dubinsky of Owings Mills was looking for a Gefilte-Fish Loaf recipe, which "was once available from Bluefeld/Danielle caterers, which has gone out of business."

Eilene D. K. Brocenos of Laurel answered her request. She said the recipe came from a woman who once worked for the caterer. "I have made it many times, and have passed it on to a number of people," she wrote. "It tastes just like the fish my 'Bubbe' used to make, only better."

Salmon Cakes

Makes 4

1 (14 1/2 ounce) can pink salmon

juice of 1/2 lemon

White Sauce (see recipe)

2 eggs, beaten

1 cup saltine cracker crumbs

vegetable oil, for frying

Flake drained salmon into a medium bowl. Remove bones and any skin. Add lemon juice. Add enough White Sauce to hold salmon together. Chill mixture. Form cakes, about 5 ounces each. Brush cakes with beaten egg and roll in cracker crumbs (do this twice on each side). Fry cakes in 1/4 inch vegetable oil in a cast-iron skillet, about 4 minutes per side. Drain on paper towels and serve on warm plates.

White Sauce

Makes 1 1/4 cups

2 tablespoons butter

3 tablespoons flour

1/4 teaspoon salt

1 cup whole or low-fat milk

1 tablespoon Old Bay seasoning or other spices, optional

Melt butter in sauce pan. Stir until bubbly. Add flour and salt. Stir until thoroughly blended and just slightly beginning to become tan in color. Add milk in a steady stream, whisking constantly. Increase heat and boil for 2 minutes. (For a more spicy taste, add up to 1 tablespoon of Old Bay seasoning or other spices, to taste.)

Tester Laura Reiley's comments: "Very similar to a crab cake, the oilier fish is very conducive to such a treatment. Buy the best canned salmon that you can find. It affects the final flavor of the cake. This is enough for a very light dinner for four, or I would suggest making them into much tinier cakes and frying them as an hors d'oeuvre served with a tartar sauce or remoulade."

Gefilte-Fish Souffle

Serves 12 to 15

21 pieces of gefilte fish, mashed

21 tablespoons of gefilte fish juice (less, if desired; see tester's comments)

3-4 grated carrots

1 small grated yellow onion

2 beaten eggs

4 heaping tablespoons matzo meal

2 tablespoons mayonnaise mixed with 1 tablespoon dry mustard plus additional for topping

sprinkle of parsley flakes

white pepper to taste

Combine above ingredients, adding white pepper to taste. Spread in large baking dish (10-inch-by-12-inch). Top with very thin layer of mayonnaise. Bake at 350 degrees for 1 hour. Slice into wedges or slices and serve warm.

Tester Laura Reiley's comments: "This makes a great alternative on Passover to regular gefilte fish, and you'll have many more takers than usual. The gefilte fish-phobic don't seem to have a problem with this version. It's kind of like a very light meatloaf, served in a wedge or slice. It's great served warm with a little dollop of horseradish. I would start by adding 10 tablespoons of the gefilte fish juice along with the rest of the ingredients. Then add more, one tablespoon at a time, until desired consistency is reached."

Recipe requests

* Marvin Swanson of Fayetteville, N.C., writes that he would like a recipe for Candied Watermelon Rind. "I've looked on the Web and found that others are also looking for the same recipe. I even found an address advertising the candied rind for sale, but no recipe."

* Joanne Wenz of Whispering Pines, N.C., is seeking a recipe for Veal Marsala similar to the one served at the Tamarack Inn in Lake George, N.Y. "We had it in 1998 and are still raving about it and especially the sauce. Thanks in advance for any help you can give."

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

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