Recipe - Baked Salmon Croquettes

Sue Woodward

HOME COOKING SAMPLER
2 tablespoon Butter; softened
1 One half pound Fresh salmon; cooked and
flaked to make about 3 cups
2 cup Fresh bread crumbs; made frm
2 sl quality white bread,
crusts removed
1 tablespoon Scallion, white only; minced
1 tablespoon Fresh dill; snipped
One half Lemon; zest of, grated
1 Egg
1 cup Heavy cream
One half teaspoon Salt
Black pepper
Cayenne pepper

GARNISH
One half cup Sour cream
Caviar
Lemon wedges

Preheat the oven to 350~. Thoroughly grease 6 individual ramekins or
custard cups with 1 tbsp of the butter. Place the flaked salmon in a bowl.
Add Three fourths cup of the bread crumbs, the scallion, dill, lemon zest, egg, and
cream. Mix gently with a fork. Season with salt, pepper, and cayenne
pepper. Divide the mixture among the buttered cups and pack it down
slightly. Top the croquettes with the remaining One fourth cup of bread crumbs.
Dot with the remaining tbsp of butter.

Arrange the cups in a roasting pan. Pour in enough hot water to come
halfway up the sides of the ramekins. Bake until fairly firm and set, about
30 mins. Cool for 5 to 10 mins. The croquettes can be unmolded, right side
up, or served in the ramekins. Top each croquette with sour cream and
caviar, or simply garnish with lemon.

Author Peggy K. Glass