Salmon Croquettes

SALMON CROQUETTES HAVE BEEN A SOUTHERN STAPLE at bridge and charity luncheons, on country club buffets, and even at fancy dinner parties for as long as I can remember. When they’re made with the best ingredients and handled with care, nothing is more delicious; when they contain cheap canned salmon and mashed potatoes and are overcooked to the consistency of tennis balls, they’re inedible. So long as it’s top-grade pink or red salmon (which can be quite expensive), the canned product can be used, but once you’ve had these subtly flavored, delicately mixed, correctly sautéed ovals made with tender poached or grilled fresh salmon, there can be no substitute. For a nice variation, you might add a little chopped fresh dill or tarragon to the mixture in place of the pickle. Traditionally, the croquettes are served with a bowl of tartar sauce on the side, coleslaw, and piping hot hush puppies.

MAKES: 4 to 5 servings

INGREDIENTS:

• 2 cups finely flaked poached or grilled salmon
• Juice of 1 lemon
• 1 tablespoon dry mustard
• 1⁄4 cup chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives
• 1 tablespoon finely chopped sweet pickle
• 1 tablespoon finely chopped capers
• 1⁄2 cup mayonnaise
• 1 to 11⁄2 cups fresh bread crumbs
• 1⁄4 cup chicken broth
• Paprika to taste
• Fine dry bread crumbs, for dredging
• 6 tablespoons (3⁄4 stick) butter

INSTRUCTIONS:

1. In a large mixing bowl, combine the finely flaked salmon, lemon juice, dry mustard, parsley, chives, sweet pickle, capers, and mayonnaise. Toss the ingredients until well blended.
2. Gradually add enough fresh bread crumbs to tighten the mixture. The amount needed may vary, so add the bread crumbs gradually until you achieve a firm but moist consistency.
3. Add enough chicken broth to the mixture to produce the desired texture. The mixture should be firm but still moist.
4. Using your hands, form the mixture into 4 or 5 oval-shaped croquettes.
5. Brush both sides of each croquette with a little chicken broth.
6. Sprinkle each croquette with paprika.
7. Roll the croquettes lightly in the fine dry bread crumbs to coat them evenly.
8. In a large, heavy skillet, melt the butter over moderate heat.
9. Add the croquettes to the skillet and cook until they turn golden brown, approximately 4 to 5 minutes on each side.
10. Drain the cooked croquettes on paper towels to remove excess oil.
11. Keep the croquettes warm until ready to serve.