2 tb Butter; softened
1 1/2 lb Fresh salmon; cooked and
- flaked to make abt 3 cups
2 c Fresh bread crumbs; from 2
- slices quality white bread
- with crusts removed
1 tb Scallion; white only, minced
1 tb Fresh dill; snipped
Grated zest of 1/2 lemon
1 lg Egg
1 c Heavy cream
1/2 ts Salt
Black pepper
Cayenne pepper
MMMMM--------------------------GARNISH-------------------------------
1/2 c Sour cream
Caviar
Lemon wedges
Preheat the oven to 350°F/175°C. Thoroughly grease 6
individual ramekins or custard cups with 1 tbsp of the
butter. Place the flaked salmon in a bowl. Add 3/4 cup
of the bread crumbs, the scallion, dill, lemon zest,
egg, and cream. Mix gently with a fork. Season with
salt, pepper, and cayenne pepper. Divide the mixture
among the buttered cups and pack it down slightly.
Top the croquettes with the remaining 1/4 cup of bread
crumbs. Dot with the remaining tbsp of butter.
Arrange the cups in a roasting pan. Pour in enough
hot water to come halfway up the sides of the
ramekins. Bake until fairly firm and set, about 30
mins. Cool for 5 to 10 mins. The croquettes can be
unmolded, right side up, or served in the ramekins.
Top each croquette with sour cream and caviar, or
simply garnish with lemon.
