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Salmon Croquettes

Chef.at.Home's picture
Ingredients
  Canned salmon 16 Ounce (1 Can)
  Butter 3 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Snipped parsley 1 Tablespoon
  Lemon juice 2 Teaspoon
  Grated onion 1 Teaspoon
  Paprika 1 Dash
  Ground nutmeg 1 Dash
  Fine dry bread crumbs 1 Cup (16 tbs)
  Egg 1 , beaten
  Shortening/Cooking oil 2 Cup (32 tbs) (For Deep Fat Frying)
  Frozen peas in cream sauce 10 Ounce (1 Package)
Directions

Drain salmon, reserving 1/2 cup liquid.
Remove bones and skin; flake meat.
Melt butter in saucepan.
Blend in flour.
Add milk and reserved salmon liquid.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Add parsley, lemon juice, onion, paprika, nutmeg, 1/4 teaspoon salt, and dash pepper.
Stir in salmon; chill.
With wet hands, shape salmon mixture into 8 balls, using about 1/4 cup for each.
Roll in crumbs.
Shape balls into cones, handling lightly so crumbs remain on outside.
Dip into mixture of beaten egg and 2 tablespoons water; roll in crumbs again.
Fry a few at a time in deep, hot fat (350°) till brown and hot, about 2 1/2 to 3 minutes.
Drain on paper toweling.
Prepare peas in cream sauce according to package directions; spoon over croquettes or pass as a sauce

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Salmon

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