Baked Salmon Croquettes

• 2 tablespoons butter softened
• 1 1/2 pounds salmon fresh, flaked to make about 3 cups
• 2 cups bread crumbs fresh, firm
• 1 tablespoon scallions, spring or green onions white only, minced
• 1 tablespoon dill weed fresh, snipped
• 1/2 each lemon zest grated
• 1 each eggs
• 1 cup cream heavy
• 1/2 teaspoon salt
• 1 x black pepper
• 1 x cayenne pepper
• 1/2 cup sour cream for garnish
• 1 x caviar for garnish
• 1 wedges lemon for garnish

1. Preheat the oven to 350F (180C).
2. Thoroughly grease 6 individual ramekins or custard cups with 1 tablespoon of the butter.
3. Place the flaked salmon in a bowl.
4. Add 3/4 cup of the bread crumbs, the scallion, dill, lemon zest, egg, and cream.
5. Mix gently with a fork.
6. Season with salt, pepper, and cayenne pepper.
7. Divide the mixture among the buttered cups and pack it down slightly.
8. Top the croquettes with the remaining 1/4 cup of bread crumbs.
9. Dot with the remaining tablespoon of butter.
10. Arrange the cups in a roasting pan.
11. Pour in enough hot water to come halfway up the sides of the ramekins.
12. Bake until fairly firm and set, about 30 minutes.
13. Cool for 5 to 10 minutes.
14. The croquettes can be unmolded, right side up, or served in the ramekins.
15. Top each croquette with sour cream and caviar, or simply garnish with lemon.

butter, salmon, bread crumbs, scallions, dill weed fresh, lemon zest, eggs, cream heavy, salt, black pepper, cayenne pepper, sour cream, lemon

Taken from recipeland.com/recipe/v/baked-salmon-croquettes-39552 (may not work)