Post by NancyRogers on Dec 18, 2003 7:18:07 GMT -6
For Colleen who wanted a recipe for can salmon with sauce. From Colleen in Tallahassee for Salmon Croquettes with Creamy Sauce. This is a great recipe that I have used for years and it has always pleased
everyone who has had it. I have doubled and tripled the recipe for the croquettes
and frozen them raw to be thawed and fried when needed. Do not freeze sauce.
SALMON CROQUETTES
16 oz. can salmon, drained
1 can Celery soup
2 1/2 c. very fine bread crumbs
2 eggs, slightly beaten
1 Tbsp. fine parsley
1 tsp. lemon peel
1 Tbsp. lemon juice
2 Tbsp. flour (coating with 1 c. of the bread crumbs)
Flake salmon. Add 1/3 can soup, eggs, 1 1/2 c. crumbs,
parsley, lemon peel and juice. Blend well. Measure with 1/4 measuring cup; a little less than full (makes 12 croquettes.)
Form into cone, place on waxed paper and freeze 15 minutes or refrigerate longer. If left in refer to long they will dry on surface and the coating won't stick.
Combine 1 cup of the crumbs with flour and coat croquettes. 1/2 inch of oil in skillet or more. Fry until golden. Keep warm in oven on paper towels. USE CREAMY CROQUETTE SAUCE ON TOP.
CREAMY CROQUETTE SAUCE (1cup) for Salmon Croquettes
2/3 can of celery soup
1/2 c. sour cream
1/4 tsp. dill weed
1 tsp. peel
2 tsp. lemon juice
Combine and heat. Do not boil. Pour over croquettes on serving platter.
everyone who has had it. I have doubled and tripled the recipe for the croquettes
and frozen them raw to be thawed and fried when needed. Do not freeze sauce.
SALMON CROQUETTES
16 oz. can salmon, drained
1 can Celery soup
2 1/2 c. very fine bread crumbs
2 eggs, slightly beaten
1 Tbsp. fine parsley
1 tsp. lemon peel
1 Tbsp. lemon juice
2 Tbsp. flour (coating with 1 c. of the bread crumbs)
Flake salmon. Add 1/3 can soup, eggs, 1 1/2 c. crumbs,
parsley, lemon peel and juice. Blend well. Measure with 1/4 measuring cup; a little less than full (makes 12 croquettes.)
Form into cone, place on waxed paper and freeze 15 minutes or refrigerate longer. If left in refer to long they will dry on surface and the coating won't stick.
Combine 1 cup of the crumbs with flour and coat croquettes. 1/2 inch of oil in skillet or more. Fry until golden. Keep warm in oven on paper towels. USE CREAMY CROQUETTE SAUCE ON TOP.
CREAMY CROQUETTE SAUCE (1cup) for Salmon Croquettes
2/3 can of celery soup
1/2 c. sour cream
1/4 tsp. dill weed
1 tsp. peel
2 tsp. lemon juice
Combine and heat. Do not boil. Pour over croquettes on serving platter.