Salmon Croquettes

Salmon Croquettes hold a special place in the heart of Mary McGuire Graham from North Carolina, as her mother frequently served them during her childhood. Learning the art of cooking as she grew up, Mary fondly recalls deboning the salmon with care to prepare these light and crispy delights. Now, she shares this cherished recipe, as the croquettes have become a family favorite that she takes pride in making.

INGREDIENTS:

• 1 can (14¾ ounces) pink salmon, drained, deboned, and flaked
• 1 cup evaporated milk, divided
• 1½ cups cornflake crumbs, divided
• ¼ cup dill pickle relish
• ¼ cup finely chopped celery
• 2 tablespoons finely chopped onion
• Oil for deep-fat frying

TARTAR SAUCE:

• ⅔ cup evaporated milk
• ¼ cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon finely chopped onion

PREPARATIONS:

1. In a large bowl, combine the salmon, ½ cup milk, ½ cup crumbs, relish, celery, and onion. Shape ¼ cupfuls into cones using wet hands. Dip each cone into the remaining milk, then into the remaining crumbs.
2. Heat oil in a deep-fat fryer to 365°. Fry the croquettes a few at a time for 2 to 2½ minutes or until they turn golden brown. Drain the cooked croquettes on paper towels and keep them warm.
3. In a small saucepan, combine the tartar sauce ingredients. Cook over medium-low heat until heated through and slightly thickened. Serve the warm tartar sauce with the croquettes.

YIELD:

Makes 4-6 servings.

PREP/TOTAL TIME:

Preparation: 30 minutes

SPECIAL INSTRUCTIONS:

• Be sure to drain and debone the salmon thoroughly before using it in the recipe.
• Use wet hands to shape the salmon mixture into cones for easy handling and smoother croquettes.

TIPS:

• To achieve a crispy and golden texture, ensure the oil in the deep-fat fryer is at the correct temperature (365°) before frying the croquettes.
• Serve the Salmon Croquettes with a side of mixed greens or a refreshing cucumber salad for a balanced and delightful meal.

In conclusion, Salmon Croquettes hold a treasured place in the heart of Mary McGuire Graham, evoking memories of her mother’s lovingly prepared meals during her childhood. Now, Mary joyfully shares this family favorite recipe, showcasing the deliciousness of these light and crispy croquettes that are sure to delight your taste buds.

Combining canned pink salmon with a medley of flavors such as dill pickle relish, chopped celery, and onion, these croquettes bring a delightful contrast of textures and tastes to the table. Shaping the mixture into cones and frying them to a perfect golden brown creates a visually appealing and enticing dish.

The accompanying tartar sauce, made with evaporated milk, mayonnaise, dill pickle relish, and chopped onion, provides a creamy and tangy accompaniment that elevates the croquettes to a whole new level of scrumptiousness.

With just 30 minutes of prep and cooking time, you can enjoy this budget-friendly and delicious entree that harkens back to traditional comfort food. Whether you shape them into cones, patties, or cakes, these salmon croquettes are a versatile and satisfying meal that the whole family will adore.

So, follow the steps carefully, and with wet hands and a warm heart, shape the salmon mixture into delightful cones. Fry them to perfection, and serve alongside the homemade tartar sauce for a memorable culinary experience that pays homage to Mary’s cherished childhood memories.