Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Butter or margarine

  2. 3 tablespoons 45ml Flour

  3. 1 cup 237ml Milk

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/8 teaspoon 0.6ml White pepper

  6. 1 teaspoon 5ml Finely grated yellow onion

  7. 2 teaspoons 10ml Worcestershire sauce

  8. 1 Egg yolk - lightly beaten

  9. 1 1/2 cups 219g / 7.7oz Soft white bread crumbs

  10. 1 1/2 cups 355ml Skinned and boned salmon - (cooked or canned),

  11. 1 tablespoon 15ml Lemon juice

  12. Coating

  13. 1 Egg - lightly beaten

  14. 1 cup 146g / 5.1oz Fine dry bread crumbs

  15. Shortening or cooking oil - for deep fat frying

Instructions Jump to Ingredients ↑

  1. MELT THE BUTTER IN A SAUCEPAN over moderate heat, blend in the flour, slowly add the milk.

  2. Heat, stirring constantly, until thickened. Off the heat, mix in all seasonings, the egg yolk, soft bread crumbs, salmon and lemon juice.

  3. Cover and chill 3 to 4 hours. Shape the mixture into 8 patties or sausage-shaped rolls, dip into the beaten egg, then roll in crumbs to coat.

  4. Let stand at room temperature on a wire rack while you heat the shortening to 375F in a deep fat fryer.

  5. Place 3 or 4 croquettes in the fryer basket, lower into the 375F fat and fry 2 to 3 minutes until golden brown and crisp.

  6. Drain on paper toweling, then keep warm by setting, uncovered, in an oven turned to its keep-warm setting while you fry the rest. Serve hot with tartar sauce.

  7. From "The Doubleday Cookbook," by Jean Anderson and Elaine Hanna (Doubleday, 1975).


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