Salmon Croquettes


I recently made fish stock from scratch and noticed that the heads and bones had a lot of meat still left on them. I pulled the meat from the cheeks, bones, and other random parts. There was quite a bit! My roommate in the Netherlands, Tatiana, would make fish croquettes from scraps of fish either left over from dinner or just from cheap fish pieces at the market. I don’t have her recipe, but this one from America Cooks: The General Federation of Women’s Clubs Cookbook is close to what I remember.

Thick White Sauce (no jokes, perverts) Makes about a cup
2 T butter
3 T flour
1 cup hot milk
1/2 tsp salt
1/8 tsp pepper
(herbs and spices optional)

Melt butter in a heavy saucepan. Add flour; cook, stirring constantly, for 2 minutes, or until mixture, known as a roux, is smooth and begins to bubble. Remove saucepan from heat. Add milk all at once. Return saucepan to heat; stir vigorously with wooden spoon or wire whisk. Sauce will be thickened and smooth in about 1 minute. Add salt and pepper cook over low heat for 10 minutes, stirring occasionally. Correct seasoning, adding special herbs or spices, if desired.

Salmon Croquettes
1 cup Thick White Sauce
1/2 tsp salt
1/8 tsp pepper
1 cup fresh bread crumbs (I used beer bread, recipe to be added soon)
1 lb bits and pieces of leftover salmon (I used bits from my fish stock, but you could used canned salmon, drained and flaked)
1 egg, beaten with 2 T milk
1 1/4 cups dry bread crumbs
1/3 cup shortening
Tarter Sauce for Fish (optional)

In mixing bowl combine Thick White Sauce, salt, pepper, fresh crumbs and salmon. Chill for 2 hours.

Shape salmon mixture into croquettes; dredge in flour.

Dip in egg mixture; coat with dry crumbs. Reshape if necessary.

Melt shortening in skillet. Fry croquettes over medium heat until golden.

Drain on paper towels. Serve with tartar sauce.


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4 Responses to “Salmon Croquettes”

  1. Fish stock « matzo&rice Says:

    […] out. (Don’t throw away those bits of salmon in between the bones! Check out how to make Salmon Croquettes with the bits of salmon leftovers!). Let the broth cool and store in the fridge for […]

  2. Rice Says:

    This post makes me want to (a) sing the Dr. Demento song that goes, “Fish heads, fish heads, roly-poly fish heads. Eat ’em up, eat ’em up, yum, yum, yum!” and/or (b) make some myself so I can eat ’em up, yum yum yum.

  3. Recipe Master List « matzo&rice Says:

    […] salmon croquettes […]

  4. rockwell Says:

    I definitely enjoyed reading this posting.Many thanks.

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