Wild BC Salmon Croquettes

 

This recipe is an easy way to use up some leftover mashed potatoes and Wild BC Salmon. Even easier is to use canned salmon. It's so simple. Even the kids can help make this dish!

 
 
 

Added Bonus Dip! Mustard Beer Cream

  • 1 cup - Heavy Cream

  • 1 cup - Lager Beer

  • 1/2 - Shallot - Fine Dice

  • 3 tbsp - Grain Mustard

  • 1 tbsp - Dijon Mustard

  • 1/4 cup - Parsley - Fine Dice

  • Salt and Pepper

  1. Add all the sauce ingredients to a small pan, except your heavy cream and salt. Whisk together and bring up to a simmer. While that is happening, add your cream to a microwave-safe dish and heat up for about 45 secs. You will bring the cream to temp so that when you add it, you don’t split the sauce.

  2. Pull your pan from the heat, add the cream slowly and whisk while you do this. Bring the pan back to heat once all the cream is in and bring it to a simmer. It should thicken up slightly. Season to taste.

Ingredients

  • 2 cups - leftover cooked Wild BC Salmon or canned Salmon (bones removed)

  • 2 cups - Mashed Potatoes

  • 4 - Green Onions – diced

  • Zest from half a Lemon and the Juice from it as well

  • 2 tsp - chopped Parsley

  • 2 tbsp - chopped Chives

  • 1 - Red Chili (fine sliced)

  • Salt and Pepper

  • 3 tbsp + 1 cups - Toasted Breadcrumbs

  • 1 - Egg (beaten)


Directions

  1. In a large bowl, bring together everything EXCEPT the 1 cup of breadcrumbs and egg. Mix well, but try not to pulverize it. You want to have some chunks of the Salmon in it for texture!

  2. Once mixed, form about ¼ cup of the mixture into a tube-like shape. This should yield you roughly 16-18 of the croquettes. Place onto a cookie sheet lined with paper. Once all are formed, place into the freezer for 30 min. This will help set them up for the dredge and crumb step. Start your oven to 350f if baking to preheat!

  3. Once they have cooled down and become a bit more solid, start by dropping in the egg and the croquette covered. Then transfer to the breadcrumb and coat it all over. Set aside and continue with the rest. Once complete, align on a baking sheet and send them to the oven for 25 min. They should form up a bit in the oven and be a bit more browned. Remove and serve with a small salad and any dip you wish!

  4. If you want a slightly more crisp croquette, add some grapeseed oil to a pan and bring it to medium heat. Add about 4-6 croquettes to the pan and fry them, flipping them every 4 min till all sides are browned.
    Enjoy!

Recipe and photos by Cory Walby, www.saturdaynighttestkitchen.com

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

 

 
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