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!
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.
Category:Recipes
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