Salmon Croquettes

  1. Lemon-Caper cream: Makes 1 cup Prep: 10 minutes.
  2. Stir together 3/4 cup sour cream; 2 Tbsp capers, drained; 2 Tbsp mayo; 1/2 tsp lemon zest; and 1 tsp lemon juice.
  3. Season with salt and pepper to taste.
  4. Store in airtight container in refridgerator for up to 2-weeks.
  5. Salmon Directions: Drain salmon; remove skin/bones & flake.
  6. Place salmon in medium bowl.
  7. Stir in egg and next 4 ingredients until blended.
  8. (batter will be wet).
  9. Drop salmon mixture by tablespoonfuls into hot oil in a large skillet over medium-high heat, and slightly flatten with a fork.
  10. Fry, in batches, 2 to 3 minutes on each side or until brown.
  11. Drain on paper towels.
  12. Keep warm on a wire rack in a jelly-roll pan in 200 degree oven.
  13. Serve with lemon-caper cream sauce.

pink salmon, egg, cornmeal mix, buttermilk, flour, garlic, vegetable oil, sour cream, capers, mayonnaise, lemon zest, lemon juice, salt

Taken from www.food.com/recipe/salmon-croquettes-384454 (may not work)

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