Surprising baking powder activation method
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Last week I made "salmonettes" for the first time. There are numerous recipes for salmon patties, and this is the first time I tried this one. The unique feature was stirring 1 1/2 tsp Baking Powder into 1/4 cup reserved juice from the salmon can and then whlpping until frothy before adding to the salmon mixture.
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To my amazement, the baking powder and salmon juice mixture became thick and creamy with the consistency of whipped cream or meringue when I whipped it for a moment with a wire whip. When folded into the salmon/flour/egg mixture, it gave a very nice light consistency to the
"salmonettes."
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I'm wondering if there are other recipes that call for whipping baking
powder and a liquid ingredient into a thick creamy mixture before adding
to recipe ingredients. For example, it might be interesting for folding into pancake batter as one would use whipped eggwhites. If anyone knows of other recipes using this concept, I would appreciate your sharing them.


Here's the recipe if you would care to try it. BTW, it should be just as good using tuna.

Salmonettes
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1 can (14 oz) salmon
1 egg slightly beaten
1/2 cup flour
1/4 tsp dill weed
1 1/2 tsp baking powder
2 Tbsp oil for frying
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Drain salmon and reserve 1/4 cup of the juice. Discard salmon bones and skin. In a bowl, combine salmon, egg, flour and dill; mix well. Stir baking powder into resered juice and whip until frothy.
Immediately add to the salmon mixture. Heat oil in skillet over medium high heat. Drop batter by 1/4 cupfulls into skillet. Fry the patties for 2-3 minutes on each side or until golden brown. Drain on paper towels. Serve warm.
Makes 6 patties.
(They were delicious topped with tartar sauce)
Leah
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