Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -Sue Woodward |
2 tablespoons | Butter; softened |
1½ pounds | Fresh salmon; cooked and flaked to make about 3 cups |
2 cups | Fresh bread crumbs; made frm 2 sl quality white bread, crusts removed |
1 tablespoon | Scallion, white only; minced |
1 tablespoon | Fresh dill; snipped |
½ \N | Lemon; zest of, grated |
1 \N | Egg |
1 cup | Heavy cream |
½ teaspoon | Salt |
\N \N | Black pepper |
\N \N | Cayenne pepper |
½ cup | Sour cream |
\N \N | Caviar |
\N \N | Lemon wedges |
HOME COOKING SAMPLER
GARNISH
Preheat the oven to 350~. Thoroughly grease 6 individual ramekins or custard cups with 1 tbsp of the butter. Place the flaked salmon in a bowl.
Add ¾ cup of the bread crumbs, the scallion, dill, lemon zest, egg, and cream. Mix gently with a fork. Season with salt, pepper, and cayenne pepper. Divide the mixture among the buttered cups and pack it down slightly. Top the croquettes with the remaining ¼ cup of bread crumbs.
Dot with the remaining tbsp of butter.
Arrange the cups in a roasting pan. Pour in enough hot water to come halfway up the sides of the ramekins. Bake until fairly firm and set, about 30 mins. Cool for 5 to 10 mins. The croquettes can be unmolded, right side up, or served in the ramekins. Top each croquette with sour cream and caviar, or simply garnish with lemon.
Author - Peggy K. Glass