The previous post about blintzes got me thinking also about the salmon croquettes we used to have on Saturday nights back in the day. When I first started making them, the only way I knew was with a 16-ounce can of Rubenstein’s Red Sockeye Salmon, bread crumbs, eggs, and seasonings.
Now I cannot think of making them with the ever-shrinking can of salmon, down to 14 ounces, with its little spinal bones and skin that have to be picked out. My recipe starts with a 1 to 1-1/4 pound piece of salmon filet which is broiled and then cooled before proceeding. My son loves these so much he was homesick for them during a college semester in London back in 2004, and called me to say he could not find the requisite sour cream (there’s a tablespoon of it in this recipe). Sour cream is unknown across the pond, so I steered him towards the creme fraiche at Sainsbury’s, and his effort turned out quite well.
We usually have this with egg noodles tossed with a bit of butter and lots of cottage cheese, and a salad with a low-fat Russian dressing. But tonight, with blintzes on the brain, I cheated and picked up a package of frozen blintzes at Trader Joe’s. I’ll save the homemade blintzathon for another day. It will take time.
(assembled and ready to sauté)
1 – 1-1/4 lb cooked salmon, cooled and flaked
2 large eggs lightly beaten
1 T sour cream
1 T light mayonnaise
1 t Dijon mustard
2 T minced scallion
3 T chopped cilantro or Italian parsley
3 T minced red or green bell pepper
1 t Old Bay Seasoning
1/2 t dill weed (optional)
S&P to taste
1 – 1-1/2 cups Panko + additional for lightly coating the salmon cake
1/4 cup canola oil, or enough to coat your skillet about 1/8″