Lovey and I have been long time fans of salmon croquettes (cakes, patties - whatever you grew up calling them).
I normally use canned salmon but I thought it might be fun to try them with fresh salmon. And am I glad I did!
I started with making some poaching liquid of water, white wine, celery leaves, Italian parsley and black peppercorns
Once the poaching liquid comes to a boil it's lowered it to a simmer and the salmon is added. Poaching time is about 12 minutes; possibly shorter if you slice the salmon into smaller filets.
When the salmon has cooled enough to work with it it gets gently shredded; by hand or with a fork
Seasoned dried bread crumbs are tossed with the salmon. I used crumbs from a stale French baguette.
The mayonnaise mixture is what will give these croquettes a creamy moist inside.
When the croquettes are formed it will be evident that this is a wet mixture but they will firm up during their resting period in the refrigerator. Since they are going to be baked instead of sautéed, they hold up just fine.
Coat the croquettes in Panko crumbs just before you put them in the oven.
The cooking time is about 40 minutes because the croquettes are cold when placed into the oven . Be sure to watch yours so they don't brown too much. I found that by the time the exterior was browned to a nice golden color the croquettes were nice and hot in the middle.
Perfectly crunchy on the outside and creamy on the inside.
Baked Salmon Croquettes
Yields 8 to 10 croquettes
Adapted from Sheila Lukins' "U.S.A. Cookbook"
For the Poaching Liquid
4 cups water
1 cup dry white wine
4 sprigs celery leaves
6 sprigs fresh flat-leaf parsley
1 tsp Kosher salt
6 black peppercorns
1 pound salmon fillet
For the Croquettes
1/4 cup dried bread crumbs
1/2 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried mustard
Salt & freshly ground black pepper, to taste
1 cup Hellmann's mayonnaise
1/2 cup finely diced yellow onion
1/2 cup finely diced celery
1 Tbsp drained tiny capers, coarsely chopped
1 Tbsp chopped fresh flat-leaf parsley
1 tsp Worcestershire sauce
1 egg, lightly beaten
1 cup Panko crumbs
Prepare the poaching liquid by combining all the ingredients, except the salmon, in a large saucepan. Bring to a boil then reduce to a simmer.
Add the salmon to the poaching liquid and simmer until it can be easily flaked with a fork, about 12 minutes. Using a slotted spoon remove salmon from liquid to a dish and set aside to cool. When the salmon is cooled enough to handle, remove any skin and bones and flake the fish into large bowl. Set aside.
In a small mixing bowl combine the 1/4 cups dried bread crumbs, the thyme, oregano, parsley, sand salt and pepper to taste. Gently combine this with the cooled, shredded salmon.
Measure 1 cup of Hellmann's mayonnaise in a medium mixing bowl. Finely dice onion and celery; add to mayonnaise. Coarsely chop the capers and parsley; add to mayonnaise. Measure the Worcestershire into the mixture and lastly add the lightly beaten egg. Combine well.
To form patties you can make larger 3 to 3-1/2 inch patties or smaller,2-1/2 inch patties. You should get around 8 of the larger and 20 of the smaller. Place the formed patties on a parchment paper lined baking sheet. Please into the refrigerator for at least 2 hours.
When ready to bake, preheat oven to 350°. Pull croquettes out of refrigerator and gently roll both sides with plain Panko Crumbs. Place in oven for about 40 minutes until the Panko begins turning to a golden brown. The patties will take longer to cook since you brought them from the refrigerator to the oven.
These can easily be prepared to the shaping stage and covered with plastic wrap and cooled overnight, putting Panko on prior to putting in oven.
You may serve with a tartar sauce but I feel it makes it's own on the inside of the croquette. A nice side salad of iceberg lettuce and marinated pear tomatoes would round out the meal.