This week's were the best. The one pound can of salmon came from Ocean State Job Lot, and it cost around $3.55. I found an old powdered Hollandaise sauce in the spice drawer and made it. Didn't exactly taste like fresh-made Hollandaise, but it tasted o.k.
Here is the recipe. Best I've ever eaten. Note: I used more salmon than the recipe called for.
Salmon Croquettes
Yields 12 Servings 8 oz Canned Salmon
1 small Onion, Chopped Fine
1 1/2 Cups Cooked Potato, Mashed
- Salt
- Pepper
1 tsp Curry Powder
1 Whole Egg, For Glazing
2 Tbls Parsley, Chopped
1 Egg Yolk, Lightly Beaten
1 Tbls Lemon Juice
1/4 Cup Milk
- Dry Bread Crumbs
Drain the salmon.
Remove the bones.
Flake the salmon into a bowl.
Add the chopped onion, mashed potato, curry powder, parsley, lemon juice,
lightly beaten egg yolk, salt and pepper.
Mix thoroughly.
Refrigerate until firm.
Mold the salmon mixture into croquette shaped (1" x 2") ovals.
Combine the whole egg with the milk.
Dip the croquettes into the mixture.
Dip the coated croquettes into the bread crumbs, press on firmly.
Refrigerate for 1 hour.
Preheat the oil in the deep fryer.
Deep fry until golden brown.
Drain on paper towels.
Serve hot.
This recipe is from New Zealand. The web site is: http://www.binary.co.nz/salmon.html#1
Mega yum. The curry adds a je ne sais pas. I use a hot curry powder, so I only added 1/2 teaspoon. It was perfect. I also used part panko, part regular bread crumbs. The only down side of the recipe is that the house reeks from the cooking oil. Tonight I opened the kitchen window, so maybe tomorrow will be better. I used Instant Mashed potatoes made with butter and low-fat milk. The potato gives them a lightness not ordinarily associated with croquettes.
Serve with Hollandaise or a white sauce. A bit of bechamel would be nice.
Way to go, New Zealand! Serves 4 people with leftovers or 4 very hungry people.
The Cheeseparer
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