How To Make Salmon Croquettes

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SALMON CROQUETTES

 SALMON CROQUETTES HAVE BEEN A SOUTHERN STAPLE at bridge and charity luncheons, on country club buffets, and even at fancy dinner parties for as long as I can remember. When they’re made with the best ingredients and handled with care, nothing is more delicious; when they contain cheap canned salmon and mashed potatoes and are overcooked to the consistency of tennis balls, they’re inedible. So long as it’s top-grade
pink or red salmon (which can be quite expensive), the canned product can be used, but once you’ve had these subtly flavored, delicately mixed, correctly sautéed ovals made with tender poached or grilled fresh salmon, there can be no substitute.

For a nice variation, you might add a little chopped fresh dill or tarragon to the mixture in place of the pickle. Traditionally, the croquettes are served with a bowl of tartar sauce on the side, coleslaw, and piping hot hush puppies. 

Recipes

2 cups finely flaked poached or grilled salmon
Juice of 1 lemon
1 tablespoon dry mustard
1⁄4 cup chopped fresh parsley leaves
1 tablespoon chopped fresh chives
1 tablespoon finely chopped sweet pickle
1 tablespoon finely chopped capers

1⁄2 cup mayonnaise, 1 to 11⁄2 cups fresh bread crumbs, 1⁄4 cup chicken broth. Paprika to taste Fine dry bread crumbs, for dredging, 6 tablespoons (3⁄4 stick) butterbrazilian

In a large mixing bowl, combine the salmon, lemon juice, dry mustard, parsley, chives, pickle, capers, and mayonnaise and toss till well blended. Add enough of the fresh bread crumbs to tighten the mixture, then add enough chicken broth to produce a firm but moist consistency.
Using your hands, form the mixture into 4 or 5 oval croquettes and brush both sides of each with a little chicken broth. Sprinkle each with paprika and roll lightly in the dry bread crumbs. In a large, heavy skillet, melt the butter over moderate heat, add the croquettes, and cook till golden brown, 4 to 5 minutes on each side. Drain on paper towels. Keep warm till ready to serve.

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