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toni tipton martins salmon croquettes

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Salmon

Toni Tipton Martins Salmon Croquettes

When I read Beatrice Hightower Cates’s 1936 Eliza’s Cook Book, I was surprised to find a recipe for salmon croquettes that refused to conform to a “heritage” mixture—that is, it didn’t have a roux-based white sauce to hold the croquettes together.

Ingredients

  • 1 (14.75-ounce) can pink salmon, or 1 pound cooked salmon
  • 1/4 cup finely minced celery
  • 1/2 cup finely minced onion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs, beaten
  • 1 1/2 cups fine dried bread crumbs (preferably homemade) or cracker crumbs
  • Flour, for your hands
  • Oil, for pan-frying
  • Tartar or Rémoulade sauce, for serving

Directions

  • In a medium bowl, break up the salmon. If using canned, mix with a fork until the bones and skin are well blended. Stir in the celery, onion, lemon juice, salt, black pepper, cayenne (if using), the eggs, and crumbs.
  • With a 1/4-cup measure and lightly floured hands, scoop the salmon mixture, then shape into 8 flat discs. (Or, for bite-size hors d’oeuvres, scoop 2 tablespoons of the mixture and shape into 16 discs.)
  • Pour 1/2 inch oil into a large skillet and heat to 350°F over medium-high heat. (Use a thermometer, or flick in a few bread crumbs; if they sizzle almost immediately but don’t burn, the oil is ready.) Adjust the heat to maintain this temperature.
  • Working in batches (do not crowd the pan), fry the croquettes until golden brown, turning over once, about 3 minutes per side (less if making them small). Using a fork and spatula will help make turning easier and prevent croquettes from breaking. Drain on paper towels. Serve hot with sauce of your choice.

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