- 1
Ingredients
- 1 14.75 ounce can salmon
- 2 large eggs -- beaten
- 2 Tablespoons chopped fresh dill
- 3 Tablespoons finely chopped shallots or 1/4 cup finely minced onion
- 1 Tablespoon grated lemon zest
- 5 to 6 ounces lox -- (1/2 to 2/3 cups) cut into fine shreds
- 1/4 cup matzo meal or flour
- Salt and pepper
- FOR THE COATING
- 3 Tablespoons mayonnaise
- 2 Tablespoons dijon mustard
- 1 Tablespoon lemon juice
- 1/2 to 3/4 cup toasted matzo crumbs
Preparation
Step 1
Preheat oven to 450.
In a large bowl, flake the salmon well. Add eggs, dill, shallots, lemon zest, lox, and matzo meal. Combine thoroughly. Season with salt and pepper. Form the mixture into 4 to 6 hamburger shaped patties.
In a shallow bowl, whisk the mayonnaise, mustard, lemon juice together. Put the crumbs or matzo meal on a large sheet of wax paper or plate. Use your fingers to spread each croquette on all sides with the mayonnaise. Roll each in the crumbs to coat well. To make the coating adhere better, pat it firmly on both sides of the croquettes. Refrigerate the croquettes for 15 to 20 minutes.
Generously grease a baking sheet large enough to accommodate the croquettes without touching. Heat it in the oven until the oil is sizzling. Gently shake off any excess crumbs and arrange them on hot baking sheet at least 1/2 inch apart. Bake until the bottoms are crisp and golden, 5 to 7 minutes. Turn and bake until golden on the other side, about 3 to 4 minutes.