Salmon Croquettes
Serves 4-8 patties
Pair with...
For this dish, I took cooked salmon and make croquettes, or cakes, much in the way of a crab cake. You can substitute other fish or shrimp as well, used canned fish, and substitute the crackers for other binders such as break crumbs, cornmeal, flour or even left-over mashed potatoes.
I served it with a pea puree, spring onions, mushrooms and snap peas. Enjoy!
Salmon Croquettes
Ingredients
- 1 lb salmon
- 1/3 cup onion, minced
- 1⁄4 tsp black pepper
- 1⁄4 tsp Cajun seasoning
- 1⁄4 Old Bay seasoning
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp dill, chopped
- 1⁄4 lemon zest
- 15 saltine crackers, crushed fine
- 1 egg, beaten
- 2 tbsp water
- 1⁄2 cup oil
Preparation
Cook the salmon at 400 degrees for 15-20 minutes. When cooled, flake into small pieces.
Add the onion, pepper, Cajun and Old Bay seasonings, herbs, lemon zest and toss together gently.
Add the cracker crumbs and egg.
Shape into patties and let rest for 30 minutes in the refrigerator.
Heat oil in a pan over medium heat.
Cook the patties until brown on both sides.
Remove and drain on paper towels. Serve.
Pea Puree
Ingredients
- 2 cups frozen peas, cooked
- 1⁄4 cup fresh mint 1 garlic clove
- 1⁄2 tsp kosher salt
- 1⁄2 tsp black pepper
- 1⁄2 cup olive oil
- 2 tbsp lemon juice
- 1⁄2 Parmigiano-Reggiano cheese, grated (optional)
Preparation
Combine first 5 ingredients in a food processor or blender.
With the machine running, drizzle in olive oil.
Transfer to a bowl and stir in cheese.
Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!