Salmon Croquettes Recipe
Ingredients
| Salmon | 1 16 Ounce | |
| Butter | 3 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Onion | 1 Teaspoon, grated | |
| Dash paprika | ||
| Dash ground nutmeg | ||
| 1 cup fine dry bread crumbs | ||
| Egg | 1 , beaten | |
| Shortening or cooking oil for deep-fat frying | ||
| 1 10-ounce package frozen peas in cream sauce | ||
Directions
Drain salmon, reserving 1/2 cup liquid.
Remove bones and skin; flake meat.
Melt butter in saucepan.
Blend in flour.
Add milk and reserved salmon liquid.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Add parsley, lemon juice, onion, paprika, nutmeg, 1/4 teaspoon salt, and dash pepper.
Stir in salmon; chill.
With wet hands, shape salmon mixture into 8 balls, using about 1/4 cup for each.
Roll in crumbs.
Shape balls into cones, handling lightly so crumbs remain on outside.
Dip into mixture of beaten egg and 2 tablespoons water; roll in crumbs again.
Fry a few at a time in deep, hot fat (350°) till brown and hot, about 2 1/2 to 3 minutes.
Drain on paper toweling.
Prepare peas in cream sauce according to package directions; spoon over croquettes or pass as a sauce
Remove bones and skin; flake meat.
Melt butter in saucepan.
Blend in flour.
Add milk and reserved salmon liquid.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Add parsley, lemon juice, onion, paprika, nutmeg, 1/4 teaspoon salt, and dash pepper.
Stir in salmon; chill.
With wet hands, shape salmon mixture into 8 balls, using about 1/4 cup for each.
Roll in crumbs.
Shape balls into cones, handling lightly so crumbs remain on outside.
Dip into mixture of beaten egg and 2 tablespoons water; roll in crumbs again.
Fry a few at a time in deep, hot fat (350°) till brown and hot, about 2 1/2 to 3 minutes.
Drain on paper toweling.
Prepare peas in cream sauce according to package directions; spoon over croquettes or pass as a sauce
Chef
