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Salmon Cakes II
June 23, 2002

Absolutely delicious. I used 12 oz leftover grilled sockeye salmon instead of canned and doubled the amount of hot pepper sauce as we like things a little more flavorful (it definitely was not spicy). I only used half the recommended amount of butter and olive oil, and that was still more than enough. I served the salmon cakes with a dollop of sour cream horseradish on the side (1T prepared horseradish stirred into 3/8 cup lite sour cream) and it was fantastic. This is what I'm doing with leftover salmon from here on out!

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