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Salmon Treats, From Austin to New York

Holiday Fare
leong@lakevillejournal.com
Photo: Marsden Epworth

Growing up in Texas, I knew only canned salmon, both white and red sockeye. The fish was used to make salmon cakes or, in our house, my maternal grandmother’s recipe for croquettes: thick, round-ended cylinders of salmon mixed with mashed potato, cream and seasoning, dipped in flour, beaten egg and either cornmeal or crushed saltine crackers, then deep fried. 

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