Smoked Salmon Croquettes Food

ULTIMATE JEWISH SALMON CROQUETTES

Steps:

• Drain and remove skin, bones from salmon in a bowl.
• Beat one egg in bowl.
• Mash salmon with fork.
• Add in egg and mash well into salmon.
• Add your finely chopped onion (mix).
• Add 2 TBS of sour cream (mix).
• Add in your bread crumbs (mix).
• If it is too wet, add a little more bread crumbs.
• Consistency when you put it on a spoon it doesn't slide off.
• Use a TBS to form little ovals and place in oil and fry until brown; flip over and push down with spatula to flatten it and fry on that side.
• Serve with sour cream, butter egg noodles, and vegetable.

SMOKED SALMON CROQUETTES RECIPE - (4/5)

Steps:

• Bechamel Sauce Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool. Finely slice the salmon and add to the cooled béchamel with the chive, dill and mustard. Season the mixture with salt and pepper and mix thoroughly. Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them. Leave them in the fridge for about an hour and then deep fry until golden brown

SALMON CROQUETTES

Steps:

• In a large frypan, heat butter over medium high heat, and sauté onion and garlic powder.
• Add salmon, season with salt and pepper (you may wish to add dill) and heat through.
• Add flour and stir well.
• Add milk gradually stirring constantly until mixture thickens and forms a ball.
• Remove mixture to plate and allow to cool completely (this may be done the day before, and the mixture placed in the refrigerator--it's easier to work with this way).
• Form into oval shaped croquettes, dip in egg and dredge in bread crumbs.
• Deep fry in hot oil, and drain on paper towels.
• This recipe can be made with practically anything, fish, chicken, ham, vegetables (spinach is lovely).