The Salmon Croquette

[rotuts]

I think this is the Best FoOd PoRn ive seen in some time !

 

that being said ...

 

think how much better this might be with 

 

stunningly fresh Scallops  ?

 

not there is Free Diver Abalone Your way !

 

 

Butter :: Better.

[cakewalk]

I've never had salmon croquettes.  I remember when this thread was first started, I was really taken with it and vowed to make some. Well, that never happened. But now I am determined. So many recipes to choose from! But I will shoot for pan-fried rather than deep-fried, which I hope is acceptable. (Deep-frying scares the daylights out of me.)

[Shel_B]

I've never had salmon croquettes ... I will shoot for pan-fried rather than deep-fried, which I hope is acceptable. (Deep-frying scares the daylights out of me.)

 

I always pan fry my salmon croquettes.  There are four basic recipes I use, one includes mayo, another smoked salmon, a third with fresh, not canned, salmon, and, of course, amore "traditional" version made with canned salmon.  They all turn out just fine - the last batch I made, with fresh and smoked salmon and mayo, were exceptional - nice crispy crust and creamy flavorful interior.

[Ann_T]

You can also make them with leftover halibut.

 

Great with poached eggs.

[ChefPip]

Ohhhhh those photos of Ann_T's sure look like those conical croquettes I made with the grand mother.  She may have

incorporated some potato flakes like the instant mashed potatoes use.  I've seen her do that since I was a kid so she could

dry mixtures she thought to be too wet. 

 

The red sockeye salmon was an item we seemed to purchase a lot of once a year, when it was at it's cheapest.

 

But that big kettle deep fryer was a forerunner of today's Fry Daddies except it had a temperature adjustment.  It was probably

a foot wide at the top and had a perforated metal basket we used which was flat on the bottom.  As I remember we were able

to get four croquettes in it before immersing them in the hot oil.  For young guys I guess it appeals to all five senses when a food

item is deep fried before their eyes.

 

I have to agree with cakewalk that the deep fryer should be feared by young kids.  Grand mother set it up on a very secure

platform to provide the greatest measure of safety.   She always said she missed her old range which had something called a

"deep well" as she was so much more comfortable deep frying with it.

 

In later times salmon cakes were fried in the cast iron skillet as getting food on the table took precedent over haute cuisine.

[cakewalk]

I have to agree with cakewalk that the deep fryer should be feared by young kids. 

Oh I am no spring chicken, that's for sure!  I think it should be feared by young and old alike!

[scubadoo97]

I think this is the Best FoOd PoRn ive seen in some time !

that being said ...

think how much better this might be with

stunningly fresh Scallops ?

not there is Free Diver Abalone Your way !

Butter :: Better.

Ann_T's photo is beautiful for sure and will have me searching my pantry for some canned salmon.

Having some issues with eating crab I use scallops to make a suitable substitute for crab cakes. More often than not I use small less expensive Patagonian scallops to grind up for the cakes