Salmon Croquettes with Tartar Sauce

Croquette is a fancy word for cakes. These are like crab cakes, only bigger. I make these the size of a burger, but I didn’t want to call them salmon burgers. This diva prefers to serve her guests salmon croquettes. You can make them ahead of time, too.

You don’t have to serve these with any sauce. Some like a dill or mustard sauce. My recipe is simple. Some divas like to mix it all in a food processor. That’s an extra step. I just stir well.

There are so many options with this recipe that it is hard for a diva to decide. Fry or bake? Onion or shallot? Chives or scallions? Sauce or sans?

I saw one recipe that called for corn and catsup. Yuck. Must be a southern thing.

Of course fresh salmon is best, but sometimes divas don’t always have time to shop for and mash fresh salmon.

Salmon Croquettes with Tartar Sauce

Tartar Sauce

3 big spoonfuls mayonnaise

1 small spoonful relish

½ capful of vinegar (I like champagne vinegar)

1 small spoonful capers

1 dollop Dijon mustard

Croquettes

1 can salmon

1-2 tbsp. chives

2-3 pinches dill

squeeze of lemon juice

¾ cup bread crumbs

1 shallot, chopped, sautéed

dashes of salt and pepper

options: red pepper, onion, , scallions, onion powder, garlic

Mix all the other ingredients.
Form into 4-5 patties.
Refrigerate if you are making them ahead of time.
Fry patties in olive oil about 1 ½ minutes per side until golden brown.

Alternately the patties can be baked at 350 degrees for about 15 minutes until golden brown.

Make into a meal: Serve atop ½ wheat bun with greens that have been drizzled with a vinaigrette. Or skip the bun altogether.

Wine: Pinot Noir