The Hirshon Salmon Croquettes

Salmon Croquette Image Used Under Creative Commons License From jewishworldreview.com

Salmon croquettes are an old recipe, once common on tables across both the American South and American Jewish households.

Consisting of canned salmon mixed with some form of binder, rolled in bread crumbs and fried, this was a recipe born from the Great Depression when food needed to be as inexpensive and nutritious as possible and stretched to feed a large family. The famous author William Faulkner loved salmon croquettes as his favorite food and my dad makes a killer version of them as well.

As it happens, not only are salmon croquettes nostalgic to those of us who ate it thanks to our parents and grandparents, but my updated version is extremely delicious! Made with top-quality wild salmon, herbs and capers, bound with cream cheese and mayonnaise, rolled in Japanese panko crumbs and fried in clarified butter, I guarantee you they will set your tastebuds to DefCon 1!

Garnish it with some sour cream and a bit of caviar topped with chervil and chives – heaven! I choose to add some roasted Japanese peas into my croquettes for texture, but they can be easily left out if you so choose.

This is a delicious and fast meal without compromise, Citizens – I hope you choose to give it a try!

Battle on – The Generalissimo

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7.5 ounce can Wild Alaskan Pink Salmon (Bear and Wolf brand is my fave, buy it from Amazon here
2 tablespoons cream cheese
2-3 tablespoons mayonnaise
2-3 teaspoons dried tarragon
2-3 teaspoons capers plus some brine
1-2 teaspoons Dijon mustard
Some roasted Japanese peas (NOT Wasabi) – optional – buy them from Amazon here
1-2 shakes Tabasco
¾-1 teaspoon salt
¼-⅓ cup Panko crumbs
Ghee (Clarified Butter)
Sour Cream
Salmon Caviar (optional)
Black Lumpfish Caviar (optional)
Minced Chives (optional)
Minced Chervil (preferred) or Parsley (optional)

Mix all ingredients up to Panko, form into 2-3 patties, dredge in more Panko. Use a tiny frying pan, the smallest you’ve got (ideally just big enough to hold 1 cake).

Add several tablespoons ghee (clarified butter), heat over medium till hot. Add cake, 2-3 minutes per side.

Serve with Romesco sauce, Dijon mustard & mayonnaise (or tartar sauce) as lines on the plate (all optional but delicious). Top cakes with a dollop of sour cream, and a touch of salmon caviar accented with a bit of black lumpfish (or sevruga, if you’re so inclined!) caviar. Scatter minced chives and chervil or parsley over all.