Drain salmon and remove waste and bones.
Crumble into a bowl. Add beaten raw egg, cracker crumbs, salt and pepper.
Mix well. Shape into salmon croquettes and roll into corn meal to coat completely.
Fry in preheated cooking oil until lightly browned on all sides.
For relish:.
Combine the tomatoes,
For Creamy Tartar Sauce: Combine all
For Sauce: Mix all sauce ingredients in small bowl.
Season with salt and pepper.
(Can be made 1 day ahead. Cover and chill.) For Salmon: Spray grill rack generously with nonstick spray.
Prepare barbecue (nedium-high heat).
Whisk oil, horseradish, soy sauce, garlic, salt and pepper in another small bowl.
Brush oil mixture over both sides of salmon fillets.
Grill salmon just until opaque in center, about 4 minutes per side.
Transfer salmon to plates.
Serve with sauce.
Open and drain cans of salmon. Clean by removing skin and
Steam salmon filet. Chill and flake apart.<
eserve liquid.
Flake the salmon and set aside.
Melt
over in medium-size saucepan for 8 to 10 minutes or
nd salmon.
Chill several hours.
Shape into 8 croquettes.
Mash down salmon (be sure the soft bones are mashed thoroughly).
Add 1/2 cup bread crumbs, mayonnaise, eggs, green pepper, onion, salt, paprika, mustard and lemon juice; mix well. Chill for several hours.
Shape salmon mixture into 12 small or 8 large croquettes.
Coat with additional bread crumbs until well covered.
Heat oil in large skillet over medium heat; brown croquettes on all sides.
Makes 4 servings.
Drain salmon, reserving 1/4 cup liquid.
Remove skin and bones.
Place salmon in mixing bowl, breaking up into smaller pieces.
Add egg, mixing thoroughly.
Stir in flour.
Blend in potato flakes, onion and black pepper.
Combine baking powder and reserved 1/4 cup liquid.
Stir into salmon mixture until well combined.
Form mixture into 24 croquettes.
Drop into deep hot oil and fry without crowding for 3 to 5 minutes or until golden brown on all sides.
Drain on paper towel.
Garnish with dill and lemon wedges.
Drain liquid from salmon into measuring cup; add milk
In large heavy skillet over medium heat, heat 2 tablespoons oil.
Saute onion and bell pepper about 3 minutes.
In large bowl combine onion, bell pepper, salmon, bread crumbs, salt (if desired), black pepper and eggs.
Stir gently to mix.
Form mixture into 8 to 10 small or 6 medium-sized patties.
Dredge in coating until lightly covered.
In same skillet, heat oil for pan frying until hot; add croquettes (do not overcrowd).
Fry patties until cooked through and golden brown, about 5 minutes on each side.
Remove skin and bones from salmon; flake salmon with a fork. Saute onion in margarine until tender; remove from heat and stir in salmon and everything else but the oil.
Form into 1 x 1 x 2 1/2-inch croquettes or small balls.
Coat with additional flour and deep fry in hot oil (375\u00b0) until golden brown.
Drain.
Drain liquid from salmon.
Remove large bones, skin,
Brown onion in butter until clear.
Add enough flour to thicken.
Stir in all of the salmon juice and milk.
When this thickens, add mashed salmon and lemon juice.
Mix well.
Chill for 3 to 5 hours.
When thoroughly chilled, shape into croquettes. Dip in beaten egg and roll in crumbs.
Fry in hot oil until tender.
Serves 4.
Drain salmon and set aside.
Add milk to reserved liquid to make 1 cup.
Saute onions in butter.
Combine salt, pepper, hot sauce and flour.
Add milk mixture and cook until thick.
Add salmon, lemon juice and corn flakes.
Shape into croquettes and roll in corn flake crumbs.
Refrigerate 1 hour.
Bake in hot oven at 400\u00b0 for 25 minutes.
Drain salmon, reserving 1/4 cup liquid.<
Put all ingredients (including the liquid from salmon) into a mixing bowl.
Break salmon so there are no lumps.
Stir briskly so all ingredients are well mixed.
Do not let mixture set.
Use right away.
Heat enough oil in fryer so that croquettes can float to the top.
Scoop a rounded tablespoonful of mixture and slide into hot oil.
Croquettes brown quickly.
Turn a couple of times. After fried evenly, remove with a slotted spoon and place on a paper towel to absorb oil.
Serve hot!
In medium size bowl, mix all the ingredients together well. Put in refrigerator for 1 or 2 hours.
Remove from refrigerator, form into croquettes and pan fry in butter on high until browned on both sides.
Then, lower heat and let simmer until croquettes are done.
(While simmering, you may want to add a little water to pan in order to keep croquettes moist.)