Salmon Croquettes are a classic southern treat. Serve them at your next garden party with a delicious sauce gribiche.
- 2 TB butter
- 1 c. plus 1 TB flour
- 1 c. heavy cream
- nutmeg, 2 grates on a microplane
- 1/2 c. onion, finely diced
- 2 cloves garlic, minced
- 2 TB chives, minced
- 1/2 tsp lemon zest
- pinch of cayenne
- 12 oz fresh salmon, finely diced
- 2 eggs
- 2 c. panko breadcrumbs, crushed into a semi-fine powder
- canola oil, for frying
- Melt 1 TB of the butter in a saucepan over medium high heat. Add 1 TB of the flour and stir constantly, until it is fully incorporated and begins to thicken.
- Stir in the cream and nutmeg a little at a time, making a roux. Cook for about 3 minutes, stirring frequently, until the sauce gets really thick.
- Remove from heat and transfer to a bowl, pressing plastic wrap to the surface, and refrigerate until cold, about 30-45 minutes. This will prevent a film collecting on the top.
- Rinse out the saucepan and return to the stove over medium low heat. Add the remaining butter and saute the onions until translucent, about 3 minutes. Add the garlic and cook for one minute more. Remove to a plate lined with paper towels and refrigerate until cold.
- In a bowl, mix the sauce, onion mixture, chives, lemon zest, chives and cayenne until thoroughly blended. Gently fold in the salmon.
- Scoop out 12 pieces of the mixture, about the size of a golf ball, and shape into cylinders or quenelles (tiny footballs). Spread them on a sheet pan lined with parchment or wax paper and refrigerate until very cold, about an hour.
- Preheat the deep fryer to 350°F. If pan-frying, heat an inch of oil in a cast iron skillet to 350°F.
- Spread the flour and panko in different shallow dishes. Whisk 2 eggs in another shallow dish. Add a pinch of salt to each dish.
- For each croquette, dip in the flour, then egg, then panko making sure to cover it fully each time. For a crisper crust, dip in the egg and then panko one more time.
- Fry until golden brown, about 2-4 minutes. If pan-frying, cook 1-2 minutes on each side.
- Drain on paper towels and serve with a sauce gribiche or Bearnaise.
- Category: appetizer
- Method: deep fry
- Cuisine: southern
Keywords: salmon, croquettes, southern, appetizer, deep fried, lemon