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The Hirshon Salmon Croquettes

  • Total Time: 0 hours


Units Scale
  • 7.5 ounce can Wild Alaskan Pink Salmon
  • 2 tablespoons cream cheese
  • 23 tablespoons mayonnaise
  • 23 teaspoons dried tarragon
  • 23 teaspoons capers plus some brine
  • 12 teaspoons Dijon mustard
  • Some roasted Japanese peas (NOT Wasabi)
  • 12 shakes Tabasco
  • 3/41 teaspoon salt
  • 1/41/3 cup Panko crumbs
  • Ghee (Clarified Butter)
  • Sour Cream
  • Salmon Caviar (optional)
  • Black Lumpfish Caviar (optional)
  • Minced Chives (optional)
  • Minced Chervil (preferred) or Parsley (optional)


  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).
  2. Add several tablespoons ghee (clarified butter), heat over medium till hot. Add cake, 2-3 minutes per side.
  3. 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.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes

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