Zapappy

Name: Salmon Croquettes with Dill Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Cuisine: American
Ingredients: 3/4 cup (180 g) plain whole-milk Greek yogurt; 2 tablespoons (30 g) mayonnaise; 2 tablespoons finely chopped fresh dill; 1 tablespoon (15 ml) fresh lemon juice; 1 teaspoon finely grated lemon zest; 1 teaspoon (5 g) Dijon mustard; 1/4 teaspoon fine sea salt; 2 cans (14.75 ounces / 418 g each) wild salmon, drained, skin removed, bones retained and mashed or removed as preferred; 2 large eggs; 2 teaspoons (10 g) Dijon mustard; 1 teaspoon (5 ml) Worcestershire sauce; 2 scallions, finely sliced; 1 celery rib, minced; 2 tablespoons chopped fresh dill; 1/2 teaspoon Diamond Crystal kosher salt (1.5 g); 1/2 teaspoon freshly ground black pepper; 1 cup (60 g) panko, divided; 1/3 cup (80 ml) neutral oil, for shallow-frying; 1 lemon, cut into wedges

Cooking

Zapappy

Cooking

American

Salmon Croquettes with Dill Sauce

These croquettes use canned wild salmon without hiding it beneath filler. A small portion is mashed with egg and mustard to form the binder; the rest stays in flakes for a juicy interior. Panko gives

6 servings · 25 minutes prep · 25 minutes cook

Ingredients

Dill sauce

3/4 cup (180 g) plain whole-milk Greek yogurt
2 tablespoons (30 g) mayonnaise
2 tablespoons finely chopped fresh dill
1 tablespoon (15 ml) fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon (5 g) Dijon mustard
1/4 teaspoon fine sea salt

Croquettes

2 cans (14.75 ounces / 418 g each) wild salmon, drained, skin removed, bones retained and mashed or removed as preferred
2 large eggs
2 teaspoons (10 g) Dijon mustard
1 teaspoon (5 ml) Worcestershire sauce
2 scallions, finely sliced
1 celery rib, minced
2 tablespoons chopped fresh dill
1/2 teaspoon Diamond Crystal kosher salt (1.5 g)
1/2 teaspoon freshly ground black pepper
1 cup (60 g) panko, divided
1/3 cup (80 ml) neutral oil, for shallow-frying
1 lemon, cut into wedges

Directions

Mix the sauce and croquettes

Stir all dill-sauce ingredients together and refrigerate while making the croquettes.
Put one-quarter of the salmon in a bowl with the eggs, mustard, and Worcestershire; mash to a thick paste. Fold in the remaining salmon, scallions, celery, dill, salt, pepper, and 1/3 cup (20 g) panko, keeping visible flakes.
Shape into 12 compact patties about 2 1/2 inches (6 cm) wide. Coat with the remaining panko, pressing gently. Chill on a tray for 20 minutes.

Fry and serve

Heat 1/8 inch (3 mm) oil in a 12-inch (30 cm) skillet over medium-high heat to 350°F (175°C).
Fry in two batches for 2 to 3 minutes per side, until crisp and deep golden. Verify a test croquette reaches at least 160°F (71°C) with a hot, fully set center; reduce the heat or finish briefly in a 350°F (175°C) oven if the crust browns first. Add oil between batches as needed and let it return to temperature. Drain on a rack.
Serve hot with the cold dill sauce and lemon wedges.