Salmon Croquettes with Dill Sauce
Salmon Croquettes with Dill Sauce
Today I want to honor the endurance and spirit of people living in Batou, LaFourche and other coastal communities as well as the City of New Orleans and surrounding parishes in Louisiana. Another devastating hurricane has disrupted their lives and livelihoods, although we know from past experience that Louisiana survives and builds back together to live and to love again.
I honor them with a favorite recipe that has its roots in creole, a rich fusion of French, Spanish and African cultures grown up from a history of immigrants and slaves. The creole food culture holds an honored place in the world’s pantheon of cuisines.
Once known for a thick breading and deep-fat fried foods, I liked, or may I say, loved, eating at Antoine’s and other famous New Orleans restaurants although I held back from exploring the cuisine in my home kitchen until I discovered Caroline Randall Williams and Alice Randall.
Williams and Randall recently published a recipe book, Soul Food Love. These authors lifted creole cooking into the 21st Century. Their recipes concentrate the flavors of traditional creole cooking while reducing the breading, cream, butter and frying.
Salmon Croquettes, a recipe taken from Soul Food Love, compliments the mild flavor of salmon with diced celery and onion and only eggs as a binder. I mix the four ingredients, form eight patties and brown the croquettes for five minutes per side in two tablespoons of olive oil, then present the finished dish with a yogurt sauce with Buzz Savories Spicy Beer Mustard and dill weed. They can be served hot, warm or chilled.
Hot from the sauté pan, I plate the croquettes with brown or white rice, yogurt sauce and fresh melon. Salmon Croquettes also pair nicely with succotash — a mix of baby lima beans and sweetcorn with a pat of butter for seasoning.
Chop some lettuce, add a slice of sweet red pepper and maybe a tomato, top with a salmon croquette then a dollop of Dill Sauce, and a delicious lunch is served. Refrigerate left-overs, or I freeze them for a quick lunch or snack at a later date.
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The Buzz
Mustard Mavens and Pollinator Pals,
Betty Anne here writing to tell you that during the winter months when the bees stay tight inside their hives, and do nothing much for me to write about in The Buzz, our editor, Phil Soreide will capture your interest with short essays on all things mustard, artisanal honey and Beeswax. Phil also is promising recipes for several beverages with a honey base that he mixes and enjoys. He will also introduce some new products that Buzz Savories will launch in October 2021.
Thank you Phil for creating some curious topics for us to explore in the dark days of winter.
Salmon Croquettes with Dill Sauce
Equipment
- skillet
What You'll Need:
Salmon Croquettes
- 2 14.75 oz. can salmon packed in water (look for sustainable brand) drain the salmon
- 4 stalks celery, finely diced
- 1 large white onion, finely diced
- 4 large eggs, beaten
- ½ Tb. salt
- 2 tsp. freshly ground pepper
- 2 Tb. olive oil
- ¼ cup bread crumbs (optional) If a firmer patty is preferred, add the bread crumbs.
Dill Sauce
- ¼ cup Buzz Savories Spicy Beer Mustard
- 6 sprigs fronds of fresh dill, finely chopped
- 1 ½ cup yogurt
How To Prepare:
Salmon Croquettes
- Drain the salmon, and remove and discard the bones and skin
- Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl
- Add ¼ cup bread crumbs now (if you prefer a more solid patty) gently mix again
- Form the mixture into 8 patties
- Slick a medium skillet with olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
- Serve with a dollop of the dill sauce on top of each patty.
- Note: If you want a slightly more old-school, firmer croquette simply add 3/4 cup plain dry breadcrumbs to the mix
Dill Sauce
- Whisk together the yogurt, mustard and dill in a small bowl.