Fat Tuesday Salmon Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 17, 2008
I have know this recipe for years. It's really wonderful. I have never put hot peppers in it. I think it should mention you need to use a medium potato or a little larger and not to rinse the potato because you need the starch to hold the formedpatties together. I make them quite thick. It's a delicate recipe and has to be prepared correctly.
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Reviewed: Feb. 23, 2001
good one , for the kidos just deseed and deveign the peppers and no heat, thanks
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Cooking Level: Expert

Home Town: Odessa, Texas, USA
Living In: Denison, Texas, USA

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Reviewed: Feb. 22, 2013
What a trip down memory lane. I grew up eating these made this same way, minus the jalapeño, which is an inspired addition. I made 6 nice size patties from this recipe. Thanks, Renee!
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Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Reviewed: Mar. 8, 2007
Thanks for the recipe. It had a nice flavor and makes for a fairly easy dinner. I had trouble getting mine to stick together, so they were quite crumbled, but the flavour was nice. Next time I'll try adding another 1/2 egg. I sprinked dill/lemon seasoning on them when I was frying them and served them with lemon wedges. Next time I might try some cajun or other seasoning to see what it is like. Thanks!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Feb. 8, 2005
Excellent recipe! I made it for a Mardi Gras dinner. Yum! I'm going to saute the peppers and onions next time, and kick it up a notch with even more jalapenos :) Note: the recipe makes 8 patties, not 4 as indicated.
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Cooking Level: Intermediate

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 1, 2001
Renee's recipe was fabulous! I've tried many salmon croquette/patty recipes, and this is by far the best I've tried. I recommend this for everyone.
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Reviewed: Aug. 23, 2005
We had major problems with this! Patties wouldn't stay together. Dry and bland too (which is surprising with the pepper and onion, which I sauteed in butter first, and jalapeno. Served with Wasabi-Jalapeno Sauce.
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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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