Thursday, September 6, 2007

Dilled Salmon Croquettes

2 15-oz cans of pink salmon, drained and picked over
juice of 1 lemon
1 T. dry mustard
1/4 cup chopped fresh parsley
1 T. chopped fresh dill
1 T. chopped fresh chives
1/2 cup mayonnaise
1-1 1/2 cups fresh breadcrumbs
1/4 cup chicken broth
tartar sauce
extra bread crumbs
6 T. butter

In a large mixing bowl, combine salmon, lemon juice, mustard, parsley, chives, dill, and mayo. Toss until salmon is flaked and mixture is well blended. Add enough bread crumbs to tighted the mixture, then add enough chicken broth to produce a firm but moist consistancy.

Using your hands, form the mixture into 8 to 10 oval croquettes and brush each on both sides with a little of the tartar sauce. Sprinkle with paprika and roll lightly in bread crumbs.

In a large heavy skillet, melt butter then add croquettes and cook over moderate heat until golden, 4-5 minutes on each side. Drain on paper towels. Serve with tartar sauce and cole slaw.

No comments: