Baked salmon croquettes

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



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

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