Salmon croquettes with dill recipe

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  • Yield: 2 Servings


For Salmon Croquettes recipe
  • 2 cans pink salmon, skinless/boneless
  • Pepper, to taste
  • ½ teaspoon parsley
  • ½ teaspoon dill
  • 1⁄8 teaspoon celery seed
  • ¼ teaspoon dried chives
  • 3 tablespoons red onion, diced
  • 1 jumbo egg
  • 1⁄8 cup panko bread crumbs
  • 2 tablespoons sweet butter
For Lemon Dill Mayonnaise
  • ½ cup Hellmann’s mayonnaise
  • 1 tablespoon dried dill
  • 1 teaspoon lemon zest
For Sandwich
  • 1 ciabatta roll, cut in half and sliced horizontally
  • ½ cup shredded Havarti dill
How to Make It
  1. Preheat oven to 350°F.
  2. In a mixing bowl, combine all croquette ingredients except butter. Form two patties.
  3. In a sauté pan turned to medium heat, cook salmon patties in sweet butter until brown, flipping when necessary. Remove from heat.
  4. In a mixing bowl, combine mayonnaise, dried dill, and lemon zest.
  5. To form sandwich, place 1 croquette on each bottom piece of bread to form two sandwiches, followed by lemon dill mayonnaise to taste, Havarti dill, and top piece of bread.
  6. Bake sandwiches for 5 minutes.
  7. Serve hot with any leftover lemon dill mayonnaise on the side.

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