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jfood's Salmon Croquettes

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

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    1. re: OCAnn

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

      1. re: jfood

        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

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

      3. 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. 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. 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

              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

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

              2. re: jnk

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

                1. re: jnk

                  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

                    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

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

                    1. re: jnk

                      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

                        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. 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

                        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

                          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

                            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

                              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

                                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

                                  I'm going to try it, you've got me thinking about puff pastry - loads of suggestions on their website too.
                                  http://www.puffpastry.com/recipes.aspx

                                  1. re: lexpatti

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

                                    1. re: lexpatti

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

                                2. re: alkapal

                                  How about cooking it like a quesadilla???

                                  1. re: scuzzo

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

                                    1. re: scuzzo

                                      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

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

                                        1. re: scuzzo

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

                              2. re: lexpatti

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

                              3. 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

                                  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. Looks delicious Thank you jfood!

                                  1. 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

                                      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

                                        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. 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

                                        A

                                        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

                                          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

                                            A

                                            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

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

                                              Or make up a new jfood-branded name.

                                          2. re: jfood

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

                                            1. re: applehome

                                              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

                                                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

                                                  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?

                                              2. 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. jfood,

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

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

                                                        The mayo and sides sounds oustanding.

                                                        Could you postthe apple/napa slaw recipe?

                                                        Thanks

                                                        1. re: jfood

                                                          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:
                                                          http://bitten.blogs.nytimes.com/2008/...
                                                          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

                                                            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

                                                              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

                                                                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

                                                                  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

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

                                                            2. re: Gio

                                                              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

                                                                shrimp cakes or crab cakes work great as well.

                                                                1. re: lexpatti

                                                                  Croquette
                                                                  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

                                                                    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. 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.

                                                          Thanks!

                                                          1. 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

                                                              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

                                                                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

                                                                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.

                                                                Thanks

                                                                1. re: danhole

                                                                  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

                                                                    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

                                                                      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

                                                                        D

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

                                                                    2. re: danhole

                                                                      Sorry D,

                                                                      Oops.

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

                                                                      1. re: jfood

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

                                                                        1. re: chef chicklet

                                                                          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

                                                                          Enjoy

                                                                          1. re: jfood

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

                                                                    3. re: fern

                                                                      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. 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. 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 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. 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

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

                                                                            1. Jfood:

                                                                              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. Bump.

                                                                                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

                                                                                  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

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

                                                                                    1. re: OCAnn

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

                                                                                        5 Replies
                                                                                        1. re: bayoucook

                                                                                          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

                                                                                            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

                                                                                              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

                                                                                                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

                                                                                                  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. 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

                                                                                              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

                                                                                                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

                                                                                                  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

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

                                                                                                2. re: Enso

                                                                                                  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?