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| 16 x ca. 30 g | Salmon |
| 2 Esslöffel | butter |
| 1/2 Tasse | flour |
| 1/2 Tasse | milk |
| 1/4 Tasse | Onion grated |
| 1 Teelöffel | Parsley fresh, minced |
| 1 Teelöffel | mustard dry |
| 1 Teelöffel | lemon juice |
| 1 | egg beaten |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1/4 Teelöffel | Beau Monde seasoning |
| 1/4 Teelöffel | sauce hot |
| 1 Tasse | Italian seasoned breadcrumbs |
| 1 | Vegetable oil for frying |
| 2 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1 Tasse | milk |
| 1/4 Teelöffel | salt |
| 1 Prise | pepper |
| 2 | egg yolks |
| 2 x ca. 30 g | Cheese shredded |
| 2 Esslöffel | lemon juice |
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Drain salmon, reserving 1/2 cup liquid. Set liquid aside. Flake salmon. Melt butter in pan over low heat. Add flour, stirring constantly. Gradually add reserved liquid and milk. Cook over medium heat, stirring constantly until thick. Remove from heat.
Add onion, parsley, dry mustard, lemon juice, salt, pepper, Beau Monde seasoning, and hot sauce, stirring well after each addition. Stir in salmon, egg, and 1/2 cup breadcrumbs. Shape into 6 patties. Dredge e in 1/2 cup bread crumbs. Fry in hot oil for 5 minutes on each side. Drain. Serve e with Lemon Cheese Sauce: Mix butter and flour and cook for 1 minute. Stir in milk and cook until thick. Add seasonings and stir.
Prodigy(R) interactive personal service
remaining mixture. Add cheese and lemon juice and stir for 2 minutes. Pour over salmon. Formatted d by Mary Dishongh Bowles.
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