Salmon Croquette

 

SERVES 6

1/4 cup white wine
½ tsp plus 1 tsp. kosher salt
1-lb. boneless salmon filet
1 1/2 cups dried bread crumbs (mix whole wheat and white bread)
3 tbsp. unsalted butter, melted
1 small yellow onion, finely chopped
2 eggs, beaten
Juice of 1 lemon
Olive oil for frying

INSTRUCTIONS

1.      Use a small amount of oil and salt to lightly massage the salmon. Place salmon skin side down in a pan in a 180 C oven.  Add a splash of ¼ cup of white wine to the pan.

2.     Cook for about 15 minutes – the salmon should be slightly pink in the middle. Use a metal spatula to gently remove the cooked salmon from the pan (the skin will remain stuck to the pan.

3.     Break salmon into small pieces and places pieces in a large bowl. Add the remaining paprika, pepper and salt along with the bread crumbs, butter, onions, eggs, and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour.

4.     Divide salmon into half and again in quarters in order to form equal-sized patties. Use your hands to form patties.

5.     Transfer patty to a parchment paper–lined baking sheet. Repeat to make 12 patties. Refrigerate patties overnight.

6.     Add a good amount of oil to a cast-iron skillet. Using a metal spatula, gently transfer half of the patties to skillet and cook until golden brown. Flip once with the spatula, cook about five minutes. 


7.     Transfer croquettes to a paper towel–lined plate and repeat with remaining patties.