This salmon croquette recipe is the best tasting. You should use a narrow loaf of French bread I didn't have for the crostini slices, I had regular sized French bread sliced. If you like salmon croquettes you will enjoy these.
A delicious appetizer Salmon Croquettes.
Served with Citrus Aioli on top with a sprig of fresh dill for garnish.
Yield 12 Canapes perfect for any occasion.
1 (14 3/4-ounce) can pink salmon, drained and bones and skin removed
1 1/3 cups panko bread crumbs, divided
2 large eggs
1 T. fresh lemon juice
1 tsp. dried dill
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 cup olive oil
spring mix lettuce leaves
French bread crostini
1 recipe Citrus Aioli ( recipe follows)
Garnish: fresh dill
In a medium bowl, combine salmon, 1/3 cup panko, eggs, lemon juice, dill, salt, and pepper. Stir well until everything is incorporated.
Using a small cookie scoop, divide mixture into equal sized small balls and shape into croquettes. Toss the croquettes in remaining 1 cup of Panko crumbs and shape into 1 1/2-inch diameter and flatten slightly, covering croquettes well with crumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add crocquettes to pan, and cook until golden brown, 3 to 4 minutes per side. Place lettuce leaf on crostini, and top with croquette. Top with a dollop of Citrus Aioli.
Garnish with fresh dill, if desire.
1/2 cup mayonnaise
1/2 tsp. fresh lemon zest
1/2 tsp.fresh lime zest
1 tsp. fresh lemon juice
1 tsp. fresh lime juice
1 pinch salt
In a small bowl, combine mayonnaise, zests, juices, and salt, whisking until combined. Refrigerate until needed.
Pat's Pink Apron