Yield: 6 Servings
|\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 cup||Heavy cream|
|\N \N||Black pepper|
|\N \N||Cayenne pepper|
|½ cup||Sour cream|
|\N \N||Lemon wedges|
HOME COOKING SAMPLER
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