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Smoked Salmon Patty
Thanks to Leonard Whitmore for this recipe.

~ 2 Ė 3 lb. salmon fillet(s), size depends upon how patties you want to make
~ hickory wood chips
~ crushed corn flakes
~ salt and pepper
~ olive oil
~ sliced Munster cheese, optional

Smoke the fillet(s) over low heat with hickory chips for a couple of hours or until done.

Flake the meat off the bones and skin.

Place the meat in a bowl and season to taste with salt and pepper if desired.

Break up the meat and shape into patties.

Roll in the crushed corn flakes.

Heat a little oil in a skillet over medium heat and add the patties.

Cook until golden brown on both sides.

Be careful when flipping so the patties donít fall apart.

Add a slice of cheese to the tops while still hot.

Serve on your favorite bread with your favorite sauce.


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