When you have some leftover poached salmon, make salmon croquettes!
Here is how we made ours.
Shred 6 oz. cold poached salmon (no skin), added 1 (very thin sliced and diced) onion, 1 Tbs mayo plus 1/2 tsp creamy horseradish sauce, + black pepper, salt, 1/2 tsp Old Bay, a pinch dried dill, a dash roasted garlic seasoning, a small amount of bread crumbs, a handful of chopped chives, a dash of half & half, and 1 whole egg – mix until it is a nice firm texture, — make patties, then coat the patties in bread crumbs and sautéd in olive oil until browned on both sides.
Mmmmm! Very tasty!
From start to finish it takes about 15 to 20 minutes. They are very light in texture and held together, the egg helps the pattie to bond while cooking. These salmon croquettes were delicious — we served them with a dressed cucumber salad.
(Source: Arts&Food® Staff)
