1950s Salmon Patties with Remoulade

• Ritz crackers (or saltines), not a powder
• 2 can canned salmon
• a little bit of mayonnaise (mixed into the salmon)
• 1 egg
• capers, chopped, optional (optional)
• green onion, minced, optional, added to the mix (optional)
• a little bit of salt
• black pepper, freshly ground, used in both the patty mix and the sauce
• cayenne pepper, used in the patty mix and again as garnish
• extra cracker crumbs, for dusting the plate and the tops of the patties (optional but gives a crispier crust) (optional)
• a generous amount of butter, for pan-frying
• mayonnaise (for remoulade), for the remoulade
• some sour cream
• 1 Dijon mustard
• a generous amount of pickle relish (sweet relish pairs better; dill relish also works — he used dill)
• 1 paprika
• 1 sugar (optional)
• parsley, fresh chopped, optional, if you have it (optional)
• tarragon, fresh chopped, optional, if you have it (optional)
• chilled asparagus, for serving (optional)

Steps

1. 1.Crush crackers (Ritz preferred, saltines are the traditional choice) into crumbs — fine, but not a powder.▶0:26
2. 2.Put the canned salmon into a bowl and break it up roughly. Everything in the can (skin, softened bones) is edible — don't pick anything out.▶0:47
3. 3.Cover the salmon with most of the cracker crumbs, a little mayonnaise, and one whole egg.▶1:03
4. 4.Mash and mix with a fork until everything is evenly combined and the salmon is broken into small bits.▶1:16
5. 5.Mix in the chopped capers and minced green onion (both optional — added after mashing so the onion doesn't turn harsh), then season with salt, black pepper, and a few shakes of cayenne.▶1:39
6. 6.Press the mixture flat in the bowl, divide into 4 equal portions, and shape into thick patties with damp hands.▶2:11
7. 7.Set the patties on a plate dusted with extra cracker crumbs; dust the tops with crumbs too and press them in. Let rest 3–4 minutes.▶2:56
8. 8.Meanwhile, make the remoulade: whisk together mayonnaise, sour cream, Dijon mustard, and a generous amount of pickle relish. Season with black pepper, paprika, and a spoon of sugar if using dill relish (skip the sugar with sweet relish), then stir in chopped parsley and tarragon if you have them. Chill until needed.▶3:13
9. 9.Melt a generous amount of butter in a pan over medium heat. Add the patties and cook about 3 minutes per side until browned and crispy — optionally flip back once more at the end for extra crispness on the first side.▶4:05
10. 10.Serve with chilled asparagus and a spoonful of remoulade over each patty (don't cover the whole patty), garnished with a shake of cayenne and a pinch of minced green onion.▶5:17