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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SALMON CAKES IN DILL SAUCE

From: Elsie Henderson, Pittsburgh, PA
Primary category: Appetizers

Ingredients

1 large can red salmon, skin and bones removed (reserve liquid)
1 egg
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 tsp fresh dill, chopped
1/4 cup seasoned bread crumbs
1 TBS olive oil
1 TBS butter
2 TBS butter
2 TBS flour
1 TBS fresh dill
Milk

Procedure

Combine egg, salt, pepper, dill and bread crumbs; flake with salmon until smooth. Form into 3 large cakes. Heat oil and butter; fry cakes until golden brown on both sides.

Mix butter and flour for sauce thoroughly. To reserved salmon liquid, add enough water or milk to make 3/4 cup. Cook sauce ingredients together until smooth; add fresh dill. Serve over fish cakes.

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Salmon Cakes in Dill Sauce - NOTES

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Salmon Cakes in Dill Sauce - REVIEWS

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  • Portraits for the Homefront: The Story of Elizabeth Black
    The poignant story unfolds as we explore Black’s lost art career, seek out elderly veterans who encountered Miss Black on the battlefield, and present to amazed and appreciative families portraits that never arrived.
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