| Salmon Croquettes 1
16 ounces of canned red salmon (reserve juice)
1/2 cup of diced onion
1/2 cup of diced green pepper
1/2 teaspoon of salt
4 tablespoons of flour
4 tablespoons of butter
1 cup of milk
2 eggs
Cracker crumbs
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Cook 4 tablespoons flour and 4 tablespoons butter (with salt and pepper to taste) until bubbly. Remove from heat. Add milk. Cook, stirring constantly, until thick and bubbly. Break salmon up in large bowl. Add onion, green pepper, salt and 1 cup of sauce. Mix well. Chill. Shape into cones. Dip each cone in egg, then in crumbs. Deep fry at 400-450ºF. until golden brown. Add salmon juice to remaining sauce. Serve as sauce for the croquettes. Salmon Croquettes 2
1 (14 3/4 oz.) can pink salmon (discard juice)
1 cup of mashed potatoes plus 3 tbsp. powdered potatoes
Dash of garlic powder, sage, oregano, thyme & pepper
Mix well and make into mounds. Recipe makes 6. Roll in cornflake crumbs or bread crumbs. Bake at 400ºF. for 20 minutes. Serve with mustard sauce, cream sauce, sauce flavored with fish stock or whatever your preference may be. |
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