Croquettes, Smoked Salmon

By Howie

Ingredients

• 12 oz salmon, minced
• 2 oz onions, minced
• 2 oz butter
• 2 oz flour
• 6 oz milk
• 1 egg yolk
• 1/4 cup parsley, chopped
• *can use ham, potato, rice, crab, canned salmon for interior

Preparation

Step 1

1) Place the butter in a sauce pan and heat. Add the onions and saute slightly until translucent, do not brown. Add the flour, making a roux, cook slowly for 5 minutes. Add the hot milk, stirring constantly with a kitchen spoon until thickened and smooth, simmer for about 5 minutes until almost gummy. Add the salmon and chopped parsley, blend in thoroughly with a kitchen spoon. Season with salt and pepper. Remove from the range. Let cool slightly.

2) Beat the egg yolks, in a stainless steel container with a wire whip, and pour very slowly into the croquette mixture while stirring rapidly with a kitchen spoon. Turn the mixture into a shallow pan, cover and refrigerate overnight, or at least 4 hours.

3) Remove mixture from fridge, shape into uniform croquettes. Bread by following the proper breading method of passing each croquette through the floor, egg wash and bread crumbs.

4) Fry in deep fat at 350 degrees until golden brown.

*can be frozen once they are breaded
*can go from freezer to deep fryer
*do not cover or refrigerate
*can be made a day ahead
*insert filling from bottom