 |
|
Croquette de Saumon
16 oz can salmon
1 cup milk
4 tbsps flour
4 tbsps butter
4 tbsps fresh parsley, chopped
1 scallion, minced
pinch of dried dill weed
1 egg, lightly beaten
2 oz swiss cheese (optional)
bread crumbs
flour
oil for frying
Drain salmon, removing skin, mash with bones. Save liquid. Add
milk to liquid to make 1 cup. Melt butter, add flour and cook
until frothy. Gradually, stir in milk/salmon liquid and cook until
thick. Remove from heat. Add mashed salmon, parsley, scallion and
dill. Season with salt and pepper. Let cool and refrigerate until
firm.
Divide salmon into 8 equal parts, (divide cheese into 8 equal
parts). Wrap eaach stick of cheese in a salmon part shaping into
a fat cigar shape. Roll each croquette in flour, then beaten egg,
and lastly in bread crumbs. Refrigerate until serving time, then
fry in 1/2 inch of oil until golden on both sides.
|
|
Salmon Croquettes 06