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jfood's Salmon Croquettes

jfood Sep 26, 2008 03:51 PM

1/2 of a 15.5oz can of salmon mushed
1/2 of a 15.5oz can of salmon in chunks
1/2C bread crumbs
1/2C mayo
1/2C chopped onion
1/4C minced yellow pepper
1/4 cup minced celery
1/4C chopped parsley
1 egg
2t grated lemon zest
1t dijon
1t worcestershire
6 drop tobasco

Mix together. coat with some more bread crumbs. make into patties and cook in oil

  1. e
    Enso May 29, 2012 05:33 AM

    What substitution - that doesn't have potato, corn or grains - would fulfill the function of the bread crumbs?

    I have been deeply missing salmon patties/croquettes since we dropped those foods from our diet!

    7 Replies
    1. re: Enso
      pikawicca May 29, 2012 06:05 AM

      Mashed beans?

      1. re: Enso
        GretchenS May 29, 2012 10:00 AM

        Someone over on the WFD recently made them using almond meal instead of crumbs, which I have queued up to try soon. Hmm, can't find it to link, but here is someone else who does that: http://chowhound.chow.com/topics/7135...

        1. re: GretchenS
          weezieduzzit May 29, 2012 11:46 AM

          I'm the one that used almond meal on the WFD thread, didn't know Emme uses it, too! It does a great job in place of breadcrumbs. (I also don't do grains or corn and very very rarely potato.)

          1. re: weezieduzzit
            GretchenS May 29, 2012 12:51 PM

            yes, I thought it was you, no idea why I could not find that exchange between us to link. REALLY hoping I can get to this project this weekend, we shall see....

            1. re: weezieduzzit
              macca Jun 14, 2012 12:11 PM

              May have to try almond meal on some of my recipes for the celiacs in my family. Also wondering where jfood has been???

              1. re: macca
                applehome Jun 14, 2012 02:45 PM

                on ctbites (although not very recent):

                on facebook:

          2. re: Enso
            Enso May 29, 2012 02:20 PM

            I'm so sorry--I forgot to include 'legumes' in the list!

            I'd guess I could probably find almond meal at a co-op...? (Or health food store?) Does it taste much like almonds?

          3. bayoucook Apr 18, 2011 06:18 AM

            That sounds so good! What brand of canned salmon should I look for? Is one better than the other?

            5 Replies
            1. re: bayoucook
              sedimental Apr 18, 2011 07:17 AM

              I am not sure! I didn't pay attention to the brand, but it had a big salmon curved on it- and the label was pinkish. I don't eat much canned salmon ( I live in the Pacific Northwest, so I eat mostly fresh) but I had two different cans in the cupboard. I think it was pink salmon (milder flavor) as I like the milder flavor for a use like this. They were really exceptionally delicious, held together well and I will definitely use this recipe as a base for other flavor profiles of salmon patties.

              1. re: sedimental
                erica Jan 11, 2012 07:53 AM

                Just found this great thread when looking for a way to use up my canned salmon. To answer the question about brands of salmon, Rubenstein's was considered the best in my ancestral home and that is what I always buy. I remove any skin but keep the bones.

                1. re: erica
                  Cilantra Feb 12, 2012 06:05 AM

                  More than three years after the original posting... I have a question that may make me sound naive: do you use fresh bread crumbs in this recipe or dried crumbs? It occurred to me that if you use dried crumbs, then rolled oats would probably work as well. Anyone know?

                  1. re: Cilantra
                    Gio Feb 12, 2012 06:57 AM

                    Whenever I make JFood's salmon croquettes I use Panko... (Japanese breadcrumbs). Works a treat. See my report upthread. I use oatmeal instead of crumbs in my meatloaf. So... that may just work with the croquettes.

                    1. re: Gio
                      Cilantra Feb 12, 2012 07:11 AM

                      I use rolled oats in my meatloaf too, and if Panko works in the croquettes, then probably oats will too. As delicious as Panko crumbs are, I try not to use them very often, because they contain dextrose and shortening (I'm a bit of a healthy-food nut). Of course, I don't think the oats would work too well for coating the patties. Maybe I'll try oats in the mixture, then coat them with Panko -- a compromise.

            2. s
              sedimental Apr 17, 2011 09:31 PM

              The proportions are just right! These are wonderful. 5 stars.

              I was cooking a "Latin" themed dinner tonight so I substituted jalapeños for the yellow peppers and cut down on the hot sauce. I served them with a "schmear" of chipotle mayo and a topping of fresh lime, tomatillo and tomato salsa. Used the cast iron skillet to get a nice crust. OMG they were fabulous. Thanks jfood!!!

              1. b
                Breezychow Sep 19, 2010 05:58 PM

                Perfect recipe! And if you're not interested in patties, double up on the ingredients (including using 2 cans of salmon), saute all the fresh chopped/minced veggies until soft, combine everything & press into a loaf pan. Bake at 350 degrees for approx. 30-40 minutes, let set for about 5 minutes, & serve sliced with tartar sauce, plain mayo, hollandaise, bearnaise - whatever floats your boat. In addition, the leftovers are delicious cold or warm the next day.

                1. shaogo Feb 10, 2010 02:28 PM


                  I *love* you jfood.

                  I made these Sunday afternoon and they came out just perfectly! The only changes were that I didn't have a yellow pepper so used red (I know, big deal) but the two peppers have slightly different flavors. Oh, and no canned salmon. I had a hunk at the restaurant that had been rejected by the sushi bar (2+ days old) so I poached it (along with some celery and onion) in some chicken broth and then chunked/mushed it and proceeded. Oh, and I cheated and used the restaurant deep-fry machine.

                  I gotta tell you, I was a slave to the Bechamel method of making croquettes until now -- I'd always do double work; two batches of sauce instead of just making one big one. The second batch is nice and fresh to nap the croquettes. What a tsuris! (is my Yiddish spelling correct?) While I was frying the croquettes, our chef commented to me that he thought they'd be very, very crispy because of the mayonnaise. They are, indeed, decadently crispy on the outside and moist and rich inside!

                  The salmon croquette recipe I have that calls for Bechamel also calls for finely ground boiled egg. That's the only other change/addition I'd make next time. But that's just me.

                  The staffers who ate the croquettes think that this is the way a lot of our expired sushi fish should go. Imagine a "salmon-tuna-yellowtail-fluke" croquette!

                  The only thing missing was the shape. Years ago, I'd eat chicken or salmon croquettes in Long Island and Brooklyn diners. They used a conical ice cream scoop (remember the scoops they served from at Howard Johnson's restaurants?) to form the croquettes. Someone upthread mentioned conical-shaped croquettes made frozen by a manufacturer of prepared foods.

                  3 Replies
                  1. re: shaogo
                    jfood Feb 10, 2010 03:04 PM

                    One day jfood will wander up to the Hartford area and we can share some fresh fish as sushi and whatever combo you want as croquettes.

                    1. re: shaogo
                      OCAnn Feb 10, 2010 04:01 PM

                      Mmmm...I forgot about this recipe! Thanks for the bump; I'll have to make another batch this weekend!

                      1. re: OCAnn
                        classylady Sep 19, 2010 03:00 PM

                        I made the JFood croquettes for dinner. It was a hit. Made it with left over fresh salmon according to the recipe. Baked it in the oven. Sprayed aluminum foil with baking spray and baked the croquettes 25 minutes.

                    2. r
                      RouxBabe Dec 31, 2008 07:13 PM


                      I finally made your croquettes tonight and, my, they turned out wonderful. A few substitutions I needed to make out of necessity due to shortages in my larder included substituting jarred pimentos for the yellow pepper and celery seed for the minced celery. Also, because I'm a gal who loves seasoning, I added a sprinkling of kosher salt, a generous pinch of black pepper, and a couple of shakes of Old Bay. What was essential to the light, crispy texture of these croquettes was using freshly made bread crumbs from a day-old baguette, and frying in peanut oil. Served with a side of curry aioli and a glass of rose' - it was perfect. This recipe is definitely a keeper.

                      1. f
                        foodiemommy Nov 1, 2008 09:20 AM

                        to jfood, whose posts we always enjoy, a long overdue thank you for posting this recipe - a real keeper. kids love it too.

                        1. chef chicklet Oct 16, 2008 04:15 PM

                          Oh gosh these sound delicious. I too had these growing up, or salmon loaf. I always preferred the cakes though. Oops or croquettes? Whatever, they are darn good. We'd have a thick sauce with lemon or a cocktail sauce sometimes, even remember her using a remoulade sauce that was sort of pink and spicy, with mayo and dill pickle. I can't wait to make these.

                          One question, should I chill them before I fry first?
                          I scanned the thread but If you answered this q already, my apologies, I'm chasing a 2.7 mos/ yr old and trying to get dinner ideas as well~

                          1 Reply
                          1. re: chef chicklet
                            oakjoan Oct 16, 2008 05:24 PM

                            I have a real problem with salmon(or any other type of fish) patties because my husband will not eat them. He claims they remind him too much of gummy, lukewarm patties served at his junior high school cafeteria.

                            I, otoh, love them. I've tried everything, even making an amazing recipe from the Nero Wolfe Cookbook of creole shrimp fritters with cheese sauce. The sauce was sharp cheddar, butter, cayenne, and sherry (among other things). Nah, he had the same gripe. I hate to cook for myself alone, but I'm often tempted to tell him to go get himself a burrito at our local taco truck while I make these for myself.

                            Thanks for the salmon patty recipe, yyd.

                          2. BeefeaterRocks Oct 16, 2008 11:46 AM

                            I made these the other night and they were delicious however they were a little loose and hard to flip. I drained the liquid from the salmon, added the egg to it and then added it all back in. I probably should have added the egg and then just enough liquid to bind or maybe smaller patties? Do you use all the liquid from the canned salmon?

                            1 Reply
                            1. re: BeefeaterRocks
                              jfood Oct 16, 2008 02:58 PM

                              jfood opens the can and pushes the salmon onto his veggies cutting board. Then he takes out all the bones and the juice sorta stays on the board. SOmetimes you need more bread crumbs to get the consistency right.

                            2. s
                              smarsh Oct 15, 2008 04:50 PM

                              Can someone recommend a good brand of canned salmon? I grew up thinking I didn't like salmon because I'd only been exposed to the canned stuff. Everyone seems so excited about these, I'm willing to try canned salmon again. There has to be better stuff out there than what was available in my very small town 25 years ago.

                              1. f
                                fern Oct 9, 2008 02:05 PM

                                Wow, Jfood, these are really delicious! I doubled your recipe and just finished making them and did it 3 ways. First, into patties and fried as directed. Then with some of them I cooked them like I do plantains. That is to fry them to a nice crispy state and then use the back of the spatula to smash them down a bit and sort of smear them so more interior becomes exterior. Sometimes you just want all the crispy outside you can get, you know? I did love the contrast between the crispy outside and the sort of creamy inside of the first ones, though.
                                The rest of it is in a muffin tin waiting for the oven to come to temp, then we'll have a dozen little cakes for the freezer.

                                This is a great recipe, jfood, and easy. Thank you so much!

                                12 Replies
                                1. re: fern
                                  alkapal Oct 10, 2008 04:53 AM

                                  fern, a salmon croquette TOSTONE. que bueno! because, yes, the crispy crunchy salmon patty exterior is the BEST part of the salmon patty. you had a great idea!!!

                                  1. re: alkapal
                                    fern Oct 10, 2008 01:44 PM

                                    Thank you! Yes, that crispy crust is marvelous. Leave it to me to find a way to get more, more, MORE!

                                    I used the foodsaver and popped a bunch in my dad's and our own freezer. Starting to think I could have cheaped out and just used ziplocs because they won't be in there long!

                                  2. re: fern
                                    danhole Oct 10, 2008 08:32 AM

                                    So fern, since jfood wouldn't answer my question, maybe you can - how many does the recipe yield? I know you doubled it and did them three different ways, but approx, if you made them as patties, what size would you make them and how many would you get. I would be making these for only myself, so I would be freezing most of them. I need to know if I should cut the recipe in half, or not.


                                    1. re: danhole
                                      fern Oct 10, 2008 01:40 PM

                                      Hmmm, well I suppose if I had done them all using about the amount that fits into a muffin tin cup I'd have gotten around 18 or so? I did 12 muffins and I don' t know, maybe 6 - 8 patties. The oinkish truth is that I ate some as I went so I can't say for sure. But because jfood says they freeze so well I definitely would not halve the recipe!
                                      Last night I ate patties for supper, today I took one of the muffins and sort of broke it apart on top of a plateful of salad fixings. Squeezed on some lemon and had a fine time. I think you'd make your way through a single recipe. They're very good!

                                      1. re: fern
                                        danhole Oct 10, 2008 03:07 PM

                                        Thanks Fern! Now, and this may be a really stupid question, but what kind of salmon do I buy? I was just a the grocery sore and there was red salmon, pink salmon, walleye salmon, boneless salmon in a packet, and even more than I can remember. And so many different brands. It almost made my head hurt just looking at all of it. Good grief! I have never bought salmon in my life so I am so clueless it's pathetic.

                                        1. re: danhole
                                          fern Oct 10, 2008 03:43 PM

                                          I am not the best person to answer this, knowing very little about it myself. I usually buy canned red but I'm sure there are others who can talk about it. I'd like to hear what they say myself!

                                          1. re: danhole
                                            jfood Oct 10, 2008 03:59 PM


                                            Jfood buys the talls cans of salmon, usually red. But whatever Costco has in the double-pack is what he buys.

                                        2. re: danhole
                                          jfood Oct 10, 2008 03:58 PM

                                          Sorry D,


                                          They make between 6-10 but they are HIGHLY dependent on size. Jfood likes them bun sized.

                                          1. re: jfood
                                            chef chicklet Oct 16, 2008 04:24 PM

                                            did you eat these on a bun?? That's a great idea too!

                                            1. re: chef chicklet
                                              jfood Oct 17, 2008 05:47 AM

                                              In the words of Dr Seuss

                                              It is eaten on a bun
                                              It is eaten for fun
                                              It is placed on a plate
                                              And given to a date
                                              Some tartar on the side
                                              And this he'll confide
                                              Two are just fine
                                              For feeling divine


                                              1. re: jfood
                                                chef chicklet Oct 17, 2008 07:41 AM

                                                Ha ha!!! That's terrific, thanks for making my day!
                                                I love fish sandwiches, bet these are just great!

                                        3. re: fern
                                          jfood Oct 10, 2008 04:01 PM

                                          Two great ideas. The crispy outsides are great and smushing is a nice idea. Maybe place a nice over easy egg on top for a Sunday morning breakfast.

                                        4. Deenso Oct 7, 2008 08:28 AM

                                          This is a dish my mother made regularly for the family, although she wasn't quite as inventive - no pepper, celery, parsley, lemon zest, etc. It was always accompanied by Heinz vegetarian beans and cucumbers, either salad with onions, vinegar, sugar, etc. or simply sliced lengthwise into spears with S&P. I make it maybe once every couple of months for my husband and he has only recently, after nearly 38 years of marriage, actually requested it. I'll bet that, if I add in all your extras, he'll ask for it more often. I'm definitely going to give it a try very soon.


                                          1. Gio Oct 5, 2008 06:23 AM

                                            Happy New Year JF....
                                            Last night I made your Salmon patties using Panko instead of breadcrumbs and they were delicious! I served them in a Kaiser roll with chipotle mayo, with sides of savory roast apples and napa cabbage slaw with Veggo's chimichurri sauce as a dressing. A total Chowhound inspired Saturday night meal. What a combination of flavors! Many thanks for the recipe.

                                            11 Replies
                                            1. re: Gio
                                              jfood Oct 5, 2008 06:58 AM

                                              jfood's first food mitzvah of the year. Glad you enjoyed.

                                              The mayo and sides sounds oustanding.

                                              Could you postthe apple/napa slaw recipe?


                                              1. re: jfood
                                                Gio Oct 5, 2008 06:36 PM

                                                Absolutely.... I can't remember who the Chowhound was that first mentioned the chipotle/mayo combo but it's very simple.
                                                I just take 1 or 2 canned chipotles in adobe sauce and a bit of the sauce,
                                                chop the chilies, and combine with a scoop of Mayo ( I use Trader Joe's... use to use Hellman's) and add more mayo until I like the taste. Sometimes I squeeze some lemon juice into the mix...

                                                The savory apple roast is from a Mark Bittman recipe for baked apples and pork chops. I simply separated the apples out from the rest of the recipe.
                                                Here's the link:
                                                It's the first 5 ingredients then scroll down to the instructions. I've made them twice in the last week to equally rave reviews.
                                                Buon appitito!!

                                                Edit: The napa slaw is the cabbage sliced into thin ribbons, 1 carrot shredded on a box grater and Veggo's recipe for chimichurri sauce toned down vis a vis his garlic amount which is deadly. I'll search for it because the recipe and I are now in 2 different places...

                                                Edit 2: I cannot find the chimichurri sauce recipe in our search engine but I will post it tomorrw if Veggo dosen't beat me to it.... So Sorry..

                                                1. re: Gio
                                                  Gio Oct 6, 2008 05:23 AM

                                                  Here's Veggo's original sauce recipe as he posted it somewhere else on this site a few months ago:
                                                  1 bunch parsley leaves, minced
                                                  5 - 8 cloves garlic (I pressed 4 cloves)
                                                  1/2 - 1/3 cup olive oil (I used a little less than 1/2 C)
                                                  1/4 cup Balsamic vinegar
                                                  juice of 1/2 lime
                                                  S & P & Cayenne.
                                                  This is very spicy and is usually used as a compliment to meat, but can also be used as a sauce for potatoes, rice, pasta....It was very good as a dressing for the slaw.

                                                  Glad to have been your first......

                                                  1. re: Gio
                                                    alkapal Oct 6, 2008 06:37 AM

                                                    gio (and veggo): i'll see your "chimichurri," and raise you "gremolata"! {;^D

                                                    http://www.wisegeek.com/what-is-gremo... (esp. note the recipe variations in the article, by additions or substitutions, like using orange peel rather than lemon, or adding minced hazelnuts or capers, etc.... yummy! obviously, olive oil and vinegar could amp it into the "dressing" category.)

                                                    1. re: alkapal
                                                      Gio Oct 6, 2008 07:11 AM

                                                      Alka, the Gremolata is a wonderful sauce but doesn't come near the heat power of V's chimichurri, believe me! The first time I made it I used 8 cloves of garlic just to see what it would be like. Ever hear the slogan, "a little drop will do ya" ?

                                                      1. re: Gio
                                                        alkapal Oct 6, 2008 07:12 AM

                                                        LOL! leave it to mr. veggo! ;-)

                                                        gio, did you ever see my sketch of veggo at katz's deli? http://chowhound.chow.com/topics/5529...

                                                        1. re: alkapal
                                                          Gio Oct 6, 2008 06:47 PM

                                                          I saw that sketch, Alka. Nice going! I hear he has it hanging on a wall in his castle.

                                                  2. re: Gio
                                                    bear Oct 6, 2008 05:33 AM

                                                    Gio, the lemon in the chipotle mayo sounds perfect, just the right acidity to balance out the heat. I'll have to try that next time. We also love to add a minced clove of garlic, especially on cubanos. That would probably be overkill with the chimichurri, though, but would be really good when you're not serving garlicky sides. Inspired idea to make slaw with chimichurri.

                                                    jfood, unfortunately, my husband isn't a huge fan of canned salmon. I'm assuming these would work with tuna or with leftover fresh. Any thoughts? I've make something similar with leftover haddock, and they were very good but one the subtle side. I'm thinking salmon (or tuna) would have a little more spunk.

                                                    1. re: bear
                                                      lexpatti Oct 6, 2008 06:46 AM

                                                      shrimp cakes or crab cakes work great as well.

                                                      1. re: lexpatti
                                                        LaLa Oct 6, 2008 11:39 AM

                                                        From Wikipedia, the free encyclopedia
                                                        The croquette or croquet is a parcel of food containing minced meat, shellfish, mashed potatoes, or vegetables, encased in breadcrumbs, shaped into a cylinder or disk, and then deep-fried. The croquette (from the French croquer (v), bite), was originally a French invention that gained a world-wide popularity both as a delicacy as well as an industrially produced fast food

                                                        This was one of the first things I learned to make from my granny who lived through the great depression and learned it from her mother and this is what ty called it too.

                                                        1. re: LaLa
                                                          thefish53 Jul 23, 2010 03:52 PM

                                                          My mother made salmon croquettes and sometimes salmon loaf, I liked the croquettes better. She added the main ingredients for the croquettes and then would make a thick white sauce and added that as well to the mixture. They always stayed together well. Yum, how I wish I could have some of those days back..

                                              2. s
                                                sardis2010 Oct 4, 2008 09:56 PM

                                                I decided to bake the patties instead of frying, the results were very good.

                                                1. danhole Oct 2, 2008 02:40 PM


                                                  about how many does this recipe make? And what size, approx., do you make the patties? Thanks for sharing. I used to eat these as a teen. I worked as a day care center after school and the cooks knew I liked them so they would save me a couple for a snack. So good! Been too many years since I've had one!

                                                  1. m
                                                    mcc Sep 30, 2008 11:24 AM

                                                    My Mother made these almost every Friday, in our meatless Friday Catholic household. I really didn't like them then, but I do now!

                                                    1. applehome Sep 29, 2008 08:39 PM

                                                      Croquette: Another word that's long since been mangled and usurped into meaningless submission. This is a salmon patty or cake. A classic croquette is made from a thick white sauce (flour or potato based) which is cooled so it can be formed into squares or balls, breaded and cooled again before deep fat frying. The meat/fish and other ingredients are cooked and mixed into the sauce before the initial cooling. It is served with a veloute or other white sauce on top. Classic French cooking... ahhh... a lost art, for sure.

                                                      10 Replies
                                                      1. re: applehome
                                                        jfood Sep 30, 2008 04:56 AM


                                                        Sorry to disagree but a croquette can be made with chicken or fish or vegetables that are held together with a binder if needed and deep fried. This is according to Anne Willan and Julia Child.

                                                        What you describe is a process in which the sauce and meat/fish are combined and then deep fried. It is a croquette at the end according to AW and JC and so is jfood's.

                                                        1. re: jfood
                                                          applehome Sep 30, 2008 11:49 AM

                                                          Can you quote me your Julia Child reference? In _From Julia Child's Kitchen_, she makes the croquettes the way I described. She says:

                                                          "Croquettes are carefully flavored very thick sauce containing ground cooked meat, fish., mushrooms, chicken livers, or simply cheese. When the mixture is chilled and firm, you cut it into squares or roll it into balls or sausage shapes, dip these in egg and fresh bread crumbs, and fry to a fine golden brown in very fresh oil or fat."

                                                          I'm sure your product is very good. It just isn't a croquette, at least not by a classical definition. But then, what is? Food evolves. Food names and meanings change.

                                                          My mom made the classic version - all I can say is that cutting that thick breading with a fork and letting the almost liquid sauce run out was a real pleasure - it ate almost like a pot pie, very different from a patty. I make these now, but my wife prefers what she grew up with in Oklahoma - which is a patty like yours, but with crackers, like Scargod describes, below. I would take hours (including cooling times) to make mine, she would do hers in 10 minutes. Good - but not the same thing. I made her version using matzoh meal once - terrible.

                                                          1. re: applehome
                                                            jfood Sep 30, 2008 08:14 PM


                                                            Always up to learning, jfood just spent the last ten minutes reading pp 201-4 of MTAOFC 1961 edition and yes your description is much more accurate than Jfood's recipe. TY very much. And after re-reading Willan's La Varenne it also appears that the cream is a vital ingredient.

                                                            So thank you again and jfood starts the new year with a new data point. He loves this site.

                                                            1. re: jfood
                                                              maria lorraine Oct 1, 2008 09:38 PM

                                                              You can call them Salmon "Croquettes". The quotes give you license.

                                                              Or make up a new jfood-branded name.

                                                          2. re: jfood
                                                            Passadumkeg Sep 30, 2008 05:48 PM

                                                            Happy New Year to the both of ya. I make a bacalao, salt cod, "Portuguese croquette" or pseudo-croquette.

                                                          3. re: applehome
                                                            OCAnn Sep 30, 2008 07:59 AM

                                                            Well, here's Wikipedia's take on it: http://en.wikipedia.org/wiki/Croquette

                                                            1. re: applehome
                                                              Scargod Sep 30, 2008 09:05 AM

                                                              I would say that applehome is technically correct, if you believe Larousse Gastronomique...
                                                              I think the egg and breadcrumb binder has been used for so long that it is pointless to argue.
                                                              BTW, where I came from (or at least from my Texas Mammy), we used saltines crumbled up fine rather than bread. A different texture, and somewhat akin to panko...but different.

                                                              1. re: applehome
                                                                Sam Fujisaka Oct 6, 2008 03:50 PM

                                                                I make chicken croquettes with a veloute sauce and shellfish croquettes with a thick bechamel sauce. Both thickened with egg yolks, floured, egged, and crumbed, and are fried in oil (not deep fried). These are as classic French as you can get. jfood's croquettes are perhaps not french, but they are certainly croquettes.

                                                                1. re: Sam Fujisaka
                                                                  applehome Oct 6, 2008 06:07 PM

                                                                  words, words, words...

                                                                  If you have a memory of a food in your mind - whether it's a bowl of ramen or a croquette - and you're presented with something that doesn't quite fit your understanding of that word...

                                                                  We're back to this whole thing of authenticity. Not quality, not deliciousness, but vocabularly - whether or not a word describes what you have in front of you. To me... just to me, perhaps... I need a fried, breaded round object to cut open with a fork, so that it is not homogenous - it has a crust, and when you cut through the crust, a thick semi-liquid interior flows out. That is a croquette.

                                                                  When I cut into my wife's salmon patty, it is homogenous - no crust (other than what browned on the pan). It takes 10 minutes to make. My croquette must be cooled twice during the making process, so it takes about 4 hours. So you want to call both of these croquettes. OK. Not me. Wiki says ok, Gastronomique Larousse says no - not the same thing. Julia says no.

                                                                  Whatever makes us all happy - it's not worth a fight over. Given that ramen can apparently have cream of mushroom soup in it, what's a little solid croquette?

                                                                  1. re: applehome
                                                                    Sam Fujisaka Oct 7, 2008 04:14 AM

                                                                    Bocuse says yes.

                                                              2. kbjesq Sep 29, 2008 10:08 AM

                                                                Yummy jfood. I love these. Growing up in New England, we would also sometimes add an additional egg, a few more bread crumbs, then press into a pie plate and bake for "salmon pie". Traditionally served cut into wedges, with a white sauce, peas and mashed potatoes.

                                                                2 Replies
                                                                1. re: kbjesq
                                                                  lagatta Sep 29, 2008 04:53 PM

                                                                  Interesting. I've never heard of that version here in neighbouring Québec. Our "pâté au saumon" (salmon pie) has a piecrust, and inside there is salmon (fresh or tinned), onions, potato and/or breadcrumbs, herbs etc. There are different ways of serving it; indeed there can be a white sauce with pieces of hard-boiled egg in it.

                                                                  But I'd really like to make the croquettes - for one thing, if successful, made small they'd be smashing party food.

                                                                  1. re: lagatta
                                                                    kbjesq Oct 2, 2008 07:16 AM

                                                                    I suspect the country folk where I'm from didn't have the time, talent or inclination to make a crust, however no doubt the Quebec version is delicious as well! I haven't had this dish in many years but now have a serious craving. The best version that I ever had was served at a diner in Berlin NH which is not to far from you in Quebec! Who would have thought that fish in a can could taste so good? Oh, BTW, the peas that we were usually served were also from a can, adding a nice "tinny" taste. Of course I love and prefer fresh and frozen peas, but the taste of canned peas reminds me of my childhood.

                                                                2. maplesugar Sep 29, 2008 09:43 AM

                                                                  Looks delicious Thank you jfood!

                                                                  1. s
                                                                    smartie Sep 27, 2008 11:22 AM

                                                                    thanks jfood, almost bought salmon today to make some but mine always fall apart so I didn't purchase. But I will this week and try your recipe.

                                                                    BTW Happy New Year

                                                                    1 Reply
                                                                    1. re: smartie
                                                                      jfood Sep 27, 2008 11:45 AM

                                                                      You too Smartie. Second batch of Mrs jfood's brisket waiting for the oven, ruggelah ready for rolling, jfood making a banana cream pie to bridge between now and Monday night.

                                                                      Happy and Healthy to you and yours as well.

                                                                    2. l
                                                                      lexpatti Sep 27, 2008 07:45 AM

                                                                      I've been enjoying these for years too, sometimes in a loaf as well. I like dill, capers and red onion in mine.

                                                                      I also do them in cupcake pan, keeps the fat down instead of frying. They freeze really well too

                                                                      14 Replies
                                                                      1. re: lexpatti
                                                                        alkapal Sep 29, 2008 05:50 AM

                                                                        lexpatti, you are always telling us your neat ideas! thanks!!!!! and i too like the same dill, capers, red onion thing goin' on in the salmon "patty" (as my mom calls them). they had a hard time making it to the dinner table from the cast iron skillet if i was "helping" mom in the kitchen. ;-)

                                                                        1. re: alkapal
                                                                          lexpatti Sep 29, 2008 05:28 PM

                                                                          Very kewl, I gain a lot of great ideas on this site.

                                                                          I had a wonderful smoked salmon wrap today with cream ch/capers/red onion and lemon.

                                                                          Hey,, never thought of doing a salmon type pie in my cast iron, that would be even better. Thanks.

                                                                          1. re: lexpatti
                                                                            alkapal Sep 30, 2008 04:52 AM

                                                                            lexpatti: riff on a wrap: why not a roll up (spiral) with puff pastry, smoked -- or canned -- salmon, herb-y cream cheese, and the "fixins," then bake till golden? it could be sliced as an appetizer, or served as an entree in longer "rolls" (like cannelloni-length), maybe with a light lemony and/or dill sauce.....

                                                                            1. re: alkapal
                                                                              lexpatti Sep 30, 2008 05:17 AM

                                                                              Sounds delish but I'm not picturing this, can you clarify? Is it like a wrap just using puff pastry and if so what happens to the pastry on the inside that doesn't get cooked and puffed? Or do you just stuff it log style, pinching all the edges.

                                                                              we have this awesome conv. store that sells comfy food to take home and they do this fantastic puff pastry filled with salmon mix (creamy, potato, maybe peas). It's maybe a 5x5 square. Been wanting to try and duplicate it. It's similar to a pot pie but stuffed puff pastry.

                                                                              1. re: lexpatti
                                                                                alkapal Sep 30, 2008 05:21 AM

                                                                                lexpatti, i was thinking like a yule log spiral. maybe it wouldn't cook properly, though. the puffy square sounds great, too!

                                                                                1. re: alkapal
                                                                                  lexpatti Sep 30, 2008 06:11 AM

                                                                                  I'm going to try it, you've got me thinking about puff pastry - loads of suggestions on their website too.

                                                                                  1. re: lexpatti
                                                                                    alkapal Sep 30, 2008 06:25 AM

                                                                                    yes, those empanadas look good -- do them with our salmon ingredients!

                                                                                    1. re: lexpatti
                                                                                      alkapal Oct 6, 2008 06:43 AM

                                                                                      lexpatti, have you seen these new puff pastry appetizers from pillsbury, "savorings"? http://www.pillsbury.com/products/app...

                                                                                2. re: alkapal
                                                                                  scuzzo Sep 30, 2008 08:52 AM

                                                                                  How about cooking it like a quesadilla???

                                                                                  1. re: scuzzo
                                                                                    alkapal Sep 30, 2008 09:08 AM

                                                                                    scuzzo, i think a quesadilla would need to be very, very crispy (for some reason)!

                                                                                    1. re: scuzzo
                                                                                      lexpatti Sep 30, 2008 10:20 AM

                                                                                      yes!!love the idea of a salmon quesadilla - don't believe I've tried that. I think it could crisp up nice in a cast iron griddle. dollop of lemon/dill/sour cream on the side.

                                                                                      1. re: lexpatti
                                                                                        scuzzo Sep 30, 2008 11:14 AM

                                                                                        Like a croquette, but with the bread just on the outside! The right cheese should glue everything together.

                                                                                        1. re: scuzzo
                                                                                          alkapal Sep 30, 2008 11:40 AM

                                                                                          chive-y cream cheese with minced red onions and chopped capers, with dill.....mmmmmm mmmmm goooooood! oozing out the sides!

                                                                              2. re: lexpatti
                                                                                Sam Fujisaka Oct 6, 2008 03:37 PM

                                                                                In a cupcake pan! Brilliant. I make Thai style fish cakes that start with processing white fish fillets.

                                                                              3. jnk Sep 27, 2008 05:51 AM

                                                                                I've been eating these for close to a 1/2 a century (horrible way to look at it). My mother made them for dinner on a semi regular basis. She never left any of the salmon in chunks, though she did leave most of the smaller bones in. I don't. She also made chicken croquettes. By the way, dessert would sometimes be bananas w/sour cream with some brown sugar mixed in.

                                                                                8 Replies
                                                                                1. re: jnk
                                                                                  lagatta Sep 27, 2008 06:15 AM

                                                                                  I'll try this one for sure - I've never been able to make a tinned-fish salmon croquette recipe that I've found truly satisfying. But I'm definitely leaving in the tiny bones - carefully crushed with my fingers - as one of the main reasons I eat tinned salmon is for the calcium content. I do give the skin to my cat, though.

                                                                                  I bought about 15 large tins of name-brand sockeye salmon at a pharmacy chain here for $1.97 each (Canadian, of course), simply because the chain was no longer carrying the larger size! So hope this recipe is the winner.

                                                                                  1. re: lagatta
                                                                                    galleygirl Oct 9, 2008 05:48 PM

                                                                                    Most of the omega3's are right under the skin!!!!!!

                                                                                  2. re: jnk
                                                                                    dockhl Sep 27, 2008 07:33 AM

                                                                                    Me, too. My Mom always served them with creamed peas. I haven't had one in years !

                                                                                    1. re: jnk
                                                                                      scuzzo Sep 27, 2008 09:31 AM

                                                                                      Bananas, sour cream and brown sugar??? Sounds awesome and something I never would have thought of combining. Even though I know that green grapes with sour cream and brown sugar is a wicked combo!!!

                                                                                      Thanks for sharing.

                                                                                      And thanks for the salmon recipe too, to jfood.

                                                                                      1. re: scuzzo
                                                                                        fern Sep 27, 2008 09:37 AM

                                                                                        ooh, you can do this with fresh peaches, or strawberries or blueberries...amazingly good. I do it with plain yogurt in place of sour cream sometimes, too, and it's great. Strawberries, sour cream and brown sugar is one of my all-time favorite desserts so now I must try it with the grapes!

                                                                                      2. re: jnk
                                                                                        jfood Sep 27, 2008 11:19 AM

                                                                                        BTW - jfood takes out the bones. it's definitelyu a personal preference.

                                                                                        1. re: jnk
                                                                                          pikawicca Sep 29, 2008 05:04 PM

                                                                                          Yumm -- chicken croquettes with cream gravy. Way back in the day, there was a Carmel, CA, motel restaurant that served these, and they were phenomenal.

                                                                                          1. re: pikawicca
                                                                                            southernitalian Sep 30, 2008 10:49 AM

                                                                                            They're tough to mess up. My aunt used to make the Banquet frozen ones for the "kids' table" (would love to recall what the grown ups were eating) and they were pretty darned good. They weren't shaped like jfood's patties though. They were oddly conical.

                                                                                        2. ElsieDee Sep 26, 2008 11:42 PM

                                                                                          This, right here, encapsulates the greatness that is Chowhound - a discussion about flaky (or not flaky) guests, decorum, and social norms takes a detour into a recipe for salmon croquettes.

                                                                                          Thank you.

                                                                                          PS - I'm all for a phone call to just make sure that the no-shows are okay.

                                                                                          1. f
                                                                                            fern Sep 26, 2008 04:53 PM

                                                                                            These sound delicious! Thank you so much for taking the time to post this. I'm cooking for us as well as my elderly father who is really past the point of being able to cook much for himself but is still in his home and doesn't want to be waited on. It'd be nice to make alot and put some of them in his freezer.

                                                                                            Many thanks!

                                                                                            1. OCAnn Sep 26, 2008 04:24 PM

                                                                                              bread crumbs or panko?

                                                                                              3 Replies
                                                                                              1. re: OCAnn
                                                                                                jfood Sep 26, 2008 06:13 PM

                                                                                                bread crumbs. this is a main street type food that also freeze well.

                                                                                                1. re: jfood
                                                                                                  OCAnn Sep 30, 2008 10:43 AM

                                                                                                  Last night I made this w/crab instead of salmon (b/c I was feeling crabby ;) & panko instead of bread crumbs (both were in my pantry, but the latter was stale). It was yummy; I'll have to make it again w/salmon tomorrow.... Thank you for the recipe!

                                                                                                2. re: OCAnn
                                                                                                  pikawicca Sep 29, 2008 05:02 PM

                                                                                                  In every recipe I've tried, panko is tops for crunchiness.

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