Indian Salmon Cakes
1 lb. canned salmon, flaked (drained, but reserve liquid)
4 juniper berries, crushed
1/2 cup corn meal
2 eggs, lightly beaten
1/3 cup milk (easy does it)
Mix salmon, juniper berries, corn meal together. Add eggs.
Add milk very slowly only as needed to moisten OR use the salmon can liquid for added flavor but be very careful not to add too much liquid overall. Cakes should be just moist enough to spoon together or form into little cakes by hand (two inches across makes for a nice appetizer size).
Spoon onto a well-greased baking sheet. Bake in a moderate oven, 350 degrees F, for 30 minutes. You can also fry them with a little oil in a nonstick pan until golden brown. Serve hot or cold.
Top each cake with a dab of mayonnaise or tartar sauce if you like.
Special Note: You can use a combination of corn meal and plain crumbs if you like, adding more dry ingredients as required to hold cakes together.