1 1/2 lbs. fresh salmon steaks 1-inch thick
1 1/4 c. fine crumbs made from unsalted crackers
1/4 c. fine chopped chives
1/8 tsp. fresh grated nutmeg
Mushroom and paprika sauce
2 eggs, lightly beaten
1/2 tsp. paprika
Salt to taste
Fresh pepper to taste
2 tbsp. chopped fresh parsley
Corn, peanut or vegetable oil
Lemon wedges

Put the salmon steaks into the rack of a steamer. Place the rack over boiling water and cover closely. Let steam 7 minutes. When fish is cool enough to handle, remove and discard the skin and bones.

Flake the fish. There should be about 3 cups. Put the fish in a mixing bowl and add the eggs, 1 cup of the crumbs, paprika, salt, pepper, chives, parsley, and nutmeg. Blend, leaving the flaked fish in fairly large lumps.

Shape the mixture into 12 cakes of more or less equal size. Coat the cakes on all sides with remaining crumbs. Heat about 2 tablespoons of oil in heavy skillet for each batch of cakes to be fried. Cook until golden brown on each side. Drain and serve hot with lemon wedges and mushroom and paprika sauce.