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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