Floyd’s Fish Cakes

This recipe comes to us from our customers Bob and Sue. They got it from a couple of Norwegians in Bella Coola, Lois and Floyd.

These are best made with Chums, bright if you can get them, as they are leaner than others. Bob and Sue have tried making them with everything up to a sockeye , but  chums are best. They asked us to pass on the recipe to those who would appreciate something special. So, enjoy.

Ingredients:

4 cups of ground salmon skin off. Discovered that grinding in a meat grinder can by replaced by cubing fillets into 1 inch cubes and put into food processor and worked until it looks like it went threw a meat grinder.
3/4 tsp Mace
1/2 tsp. ginger
1 tsp nutmeg
1/4 tsp allspice
ground pepper
1 1/2 tsp onion salt

Instructions:

Add spices to fish and mix together with your hand mixer, until well blended . Add 3 heaping TBSPS of potato flour and mix in well.

Add 2 eggs and mix well.

start adding whole milk in small amounts and mix constantly until about 500 mls. Drop a spoonful into a hot frying pan. Here'e the good part....eat one to see if the spices need adjusting:):) If not, start cooking. You will find what temperature you need. Keep them warm in the oven until you get them all cooked.