Post by MarieAlice on Apr 19, 2003 4:20:14 GMT -6
Salmon Croquettes
1 can (14 - 3/4 oz) pink salmon, drained, bones and skin removed
1 cup evaporated milk, divided
1 1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 TBS finely chopped onion
Vegetable oil for frying
Tartar Sauce:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 TBS dill pickle relish
1 TBS finely chopped onion
In medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion; mix well. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil to 365*F in deep fat fryer. Fry croquettes, a few at a time, for 2 to 2 1/2 minutes or until golden brown. Crain on paper towels; keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over medium low heat until heated through and slightly thickened. Serve warm with croquettes. Serves 4 to 6.
1 can (14 - 3/4 oz) pink salmon, drained, bones and skin removed
1 cup evaporated milk, divided
1 1/2 cups cornflake crumbs, divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 TBS finely chopped onion
Vegetable oil for frying
Tartar Sauce:
2/3 cup evaporated milk
1/4 cup mayonnaise
2 TBS dill pickle relish
1 TBS finely chopped onion
In medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion; mix well. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil to 365*F in deep fat fryer. Fry croquettes, a few at a time, for 2 to 2 1/2 minutes or until golden brown. Crain on paper towels; keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over medium low heat until heated through and slightly thickened. Serve warm with croquettes. Serves 4 to 6.