Baked salmon croquettes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | Lemon; zest of, grated | |
| 1 | Egg | |
| 1 | cup | Heavy cream |
| ½ | teaspoon | Salt |
| Black pepper | ||
| Cayenne pepper | ||
| ½ | cup | Sour cream |
| Caviar | ||
| Lemon wedges | ||
Directions
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