April 27, 2011

Super easy 1940s salmon cakes recipe

Day 117 of Vintage 365


 

By modern standards, today's featured vintage recipe may seem a little on the plain side (and I'm the first one to admit it could use some jazzing up care of a few spices and fresh herb - and perhaps a squeeze or two of lemon or lime juice).

However, something about the fact that it's so simple, so unfussy and free of judicious quantities of mayonnaise/gelatine/Spam/capers (thought capers might be quite nice here, actually)/some variety of creamed soup or other highly common vintage diner recipe ingredient makes it seem nearly modern (save until you read through to end and see that these unpretentious salmon cakes are served on pineapple rings).

Hailing from the 1940 edition of the Better Homes and Garden cookbook (and sourced via Eudaemonius superb Flickr stream), the backbone of this seafood recipe is one that really stands the test of time. Salmon cakes (aka, salmon patties), whether whipped together with canned or fresh salmon, are a wonderful, very quick-to-toss-together recipe that pairs excellently with a crisp salad full of tangy spring greens, and should you feel in the mood for heartier fare, a side of sweet potato fries goes down an absolute treat (as those lovely folks in the UK like to say).

While I'm all for trying vintage dishes exactly as they're (no matter how eyebrow raising! Winking smile ) the first time around, the modern chef in me would be inclined to tweak this straightforward salmon cake recipe just a smidge, adding in some fresh chives (or dill) and parsley, a teaspoon or two of cream (to help keep the cakes moist), and the aforementioned citrus juice (if you were craving a little heat, some Thai chili sauce - perhaps swirled into icebox-cold crème fraiche - would be a splendid dip for these yummy seafood cakes).


{Click here for a larger version of this timeless 1940s salmon cake recipe.}

 

No matter how you dress them up or down, it's hard to fumble when it comes to salmon (or for that matter, crab) cakes. They're one of those from-the-sea foods that I've found even folks who aren't particularly keen on fish generally enjoy.

Why not pick up some lovely fresh boneless salmon and give these classic vintage fish cakes a spin for your next weekend lunch or diner on the patio (actual seafront view option, but all the more fantastic if you can come by it! Smile).

 

Bon appétit!

5 comments:

  1. That's the trouble with some vintage recipes -- the seasoning is just so plain! I love your ideas to jazz them up!

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  2. That is how my mom used to make them, but without the grilled pineapple. She made them sometimes on "no meat" Fridays, and we weren't even Catholic.
    I make them similarly except add some onion powder and finely chopped red bell pepper. When I make them again, they'll be served on grilled pineapple slices. Thanks for the vintage recipes.

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    1. Hi Susie, thank you very much for your comment. It's always lovely to know when someone enjoys an older post of mine. A while back I altered these cakes and made them with tinned tuna instead. They went terrifically with the pineapple that way, so if you're a fan of tuna, you might want to give that variation a spin, too.

      Thanks again & have a beautiful weekend,
      ♥ Jessica

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  3. I love these. I was raised on them and make them for my son now too. Never tried them with the pineapple and we add onion powder instead of pepper. So tasty! Works well with canned chicken too.

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    1. Hi Hannah, thank you very much for your lovely comment on this classic mid-century recipe post. I'm happy to know that it brought back fond memories for you. Chicken definitely works here, I agree - as does another vintage staple: deviled ham.

      Thanks again. Have a terrific spring!

      ♥ Jessica

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