Salsa spices up salmon croquettes
These croquettes can be made with canned salmon too.
Salmon Croquettes With Salsa
3 Ricardo Tested Croquettes 1/2 cup (125 ml) chicken broth 1/4 cup (55 g) butter 1/2 cup (75 g) unbleached all-purpose flour 3 eggs 1 lb (450 g) salmon, cooked and flaked (to get about 2.5 cups/625 ml cooked fish) Salsa 15 cherry tomatoes, quartered 1 red bell pepper, roasted, peeled and diced 1 avocado, cubed Juice of 1 lime 1 tsp cilantro, chopped 1 pinch cayenne pepper Breading 7.5 oz (220 g) white corn chips 1/2 cup (75 g) unbleached all-purpose flour 2 eggs, lightly beaten 3 tbsp (45 ml) olive oil Croquettes In a pot, bring the broth and butter to a boil. Off the heat, stir in the flour using a wooden spoon. Add the eggs, one at a time, stirring vigorously after each addition. Add the salmon and stir to combine. Season with salt and pepper. Cover and refrigerate for 1 hour or until completely chilled. Salsa
In a bowl, gently combine all the ingredients. Season with salt and pepper. Keep in the refrigerator. Breading
In a food processor, pulse the corn chips into crumbs.
Place the flour in a shallow dish, the eggs in a second dish and the chip crumbs in a third.
Shape the salmon mixture into 12 1/4-cup (60 ml) patties. Dredge them in the flour, shaking off any excess. Dip into the eggs, letting the excess drip off. Then press into the chip crumbs and coat well.
In a non-stick skillet, brown 6 croquettes at a time in the oil, 3 to 4 minutes per side. Keep warm.
Serve with the salsa. Note: If you don’t have fresh cooked salmon, use welldrained canned salmon.
Makes 4 servings