Name: Baked Salmon Croquettes
Ingredients: -Sue Woodward; 2 tb Butter; softened; 1 1/2 lb Fresh salmon; cooked and flaked to make about 3 cups; 2 c Fresh bread crumbs; made frm 2 sl quality white bread, crusts removed; 1 tb Scallion, white only; minced; 1 tb Fresh dill; snipped; 1/2 Lemon; zest of, grated; 1 Egg; 1 c Heavy cream; 1/2 ts Salt; Black pepper; Cayenne pepper; 1/2 c Sour cream; Caviar; Lemon wedges

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs, Dairy		Seafood	6	Servings

INGREDIENTS

		-Sue Woodward
2	tb	Butter; softened
1 1/2	lb	Fresh salmon; cooked and flaked to make about 3 cups
2	c	Fresh bread crumbs; made frm 2 sl quality white bread, crusts removed
1	tb	Scallion, white only; minced
1	tb	Fresh dill; snipped
1/2		Lemon; zest of, grated
1		Egg
1	c	Heavy cream
1/2	ts	Salt
		Black pepper
		Cayenne pepper
1/2	c	Sour cream
		Caviar
		Lemon wedges

INSTRUCTIONS

HOME COOKING SAMPLER
GARNISH
Preheat the oven to 350~.  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.
Author - Peggy K. Glass

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