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Baked Salmon Croquettes
2 tb Butter; softened
1 1/2 lb Fresh salmon; cooked and
-flaked to make about 3 cups
2 c Fresh bread crumbs; made frm
-2 sl quality white bread,
1 tb Scallion, white only; minced
1 tb Fresh dill; snipped
1/2 Lemon; zest of, grated
1 c Heavy cream
1/2 ts Salt
1/2 c Sour cream
Preheat the oven to 350~. Thoroughly grease 6
individual ramekins or custard cups with 1 tbsp of the
butter. Place the flaked salmon in a bowl. Add 3/4 cup
of the bread crumbs, the scallion, dill, lemon zest,
egg, and cream. Mix gently with a fork. Season with
salt, pepper, and cayenne pepper. Divide the mixture
among the buttered cups and pack it down slightly.
Top the croquettes with the remaining 1/4 cup of bread
crumbs. Dot with the remaining tbsp of butter.
Arrange the cups in a roasting pan. Pour in enough
hot water to come halfway up the sides of the
ramekins. Bake until fairly firm and set, about 30
mins. Cool for 5 to 10 mins. The croquettes can be
unmolded, right side up, or served in the ramekins.
Top each croquette with sour cream and caviar, or
simply garnish with lemon.
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