These salmon croquettes will quickly become a family favorite. They make an excellent meal with peas and roasted potatoes or fries, and don't forget the coleslaw.
The tartar sauce is similar to a remoulade sauce, and it is absolutely delicious with any fried fish or seafood. Make the tartar sauce an hour or so in advance for best flavor.
- 1 can (15 oz) pink salmon, drained and flaked, reserve juice
- 1 egg, lightly beaten
- 1/2 cup sifted all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped
- green onions
- 1/2 teaspoon Worcestershire sauce
- 1/4 cup juice from drained salmon
- 1 teaspoon baking powder, heaping
- salt, to taste
- oil for deep frying
- Tartar Sauce (optional):
- 1 cup mayonnaise
- 1 heaping tablespoon finely chopped sweet pickle, such as bread and butter pickles
- 1 tablespon capers, rinsed and drained, coarsely chopped
- 1 tablespoon minced onion, or about 1 teaspoon grated
- 1 tablespoon chopped fresh dill or parsley
Melt shortening in a heavy skillet. The fat should be about 3/4-inch to 1-inch deep.
Mix the flaked salmon with the egg; stir in the flour. Add pepper, green onions, and Worcestershire sauce.
Mix baking powder into the salmon juice and whisk until foamy. Pour into salmon mixture and mix with a fork.
Drop by small spoonfuls into hot fat and fry until golden brown, turning to brown both sides. This will take about 3 to 5 minutes per side.
Drain the croquettes on a wire rack, sprinkle lightly with salt, and serve hot with tartar sauce, if desired.
In a small bowl combine the mayonnaise, chopped pickle, capers, minced or grated onion, and chopped fresh dill or parsley. Blend well with a fork.
Cover the bowl and refrigerate until serving time.
Tips and Variations
Add a tablespoon or two of fresh chopped dill or parsley to the salmon mixture.
For a quick, creamy dill sauce, saute 1 tablespoon of minced shallot or onion in a pan in about 1 tablespoon of butter. Add 2 tablespoons of fresh chopped dill, 1 tablespoon of fresh chopped parsley, and 3/4 cup of heavy cream. Bring to a boil. Remove from the heat and add salt and pepper, to taste.
Make them slider-size and serve with toasted slider buns for delicious sandwiches with lettuce leaves, tartar sauce, and fries and coleslaw on the side.
More Salmon Recipes