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Croquettes
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2 cans
red salmon
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1
shallot, minced
Tools for Shallots Options
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1
egg
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1 teaspoon
Dijon mustard
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2 tablespoons
breadcrumbs
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juice from 1 lemon
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salt and pepper
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Remoulade
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1/2 cup
mayonnaise
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1/2 stalk
celery, minced
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1
scallion, minced
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1 tablespoon
parsley, minced
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12
capers
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1 tablespoon
ketchup
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generous splash or 2 of Worcestershire sauce
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1/4 tablespoons
garlic, minced
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1/8 teaspoon
cayenne pepper
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salt and pepper to taste
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Equipment List:
Cooking Instructions
To make the salmon croquettes: In a large bowl combine red salmon, shallot, egg, Dijon mustard, breadcrumbs, lemon juice and season with salt and pepper. Mix thoroughly.
Sauté over medium heat until the croquette is nicely browned and cooked through.
To make the remoulade sauce: In a medium bowl combine mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, Worcestershire sauce, garlic cayenne pepper, salt and pepper and mix thoroughly.