Baked Salmon Croquettes
Yield
6 servingsPrep
15 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
softened |
|
| 1 ½ | pounds |
salmon
fresh, flaked to make about 3 cups |
|
| 2 | cups |
bread crumbs
fresh, firm |
|
| 1 | tablespoon |
scallions, spring or green onions
white only, minced |
|
| 1 | tablespoon |
dill weed
fresh, snipped |
|
| ½ | each |
lemon zest
grated |
*
|
| 1 | each |
eggs
|
|
| 1 | cup |
cream
heavy |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| ½ | cup |
sour cream
for garnish |
|
| 1 | x |
caviar
for garnish |
* |
| 1 | wedges |
lemon
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
softened |
|
| 680.4 | g |
salmon
fresh, flaked to make about 3 cups |
|
| 473 | ml |
bread crumbs
fresh, firm |
|
| 15 | ml |
scallions, spring or green onions
white only, minced |
|
| 15 | ml |
dill weed
fresh, snipped |
|
| 0.5 | each |
lemon zest
grated |
*
|
| 1 | each |
eggs
|
|
| 237 | ml |
cream
heavy |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
cayenne pepper
|
*
|
| 118 | ml |
sour cream
for garnish |
|
| 1 | x |
caviar
for garnish |
* |
| 1 | wedges |
lemon
for garnish |
*
|
Directions
Preheat the oven to 350℉ (180℃).
Thoroughly grease 6 individual ramekins or custard cups with 1 tablespoon of the butter.
Place the flaked salmon in a bowl.
Add ¾ 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 ¼ cup of bread crumbs.
Dot with the remaining tablespoon 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 minutes.
Cool for 5 to 10 minutes.
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.
