OVEN-FRIED SMOKED SALMON CROQUETTES PARVE.
YIELD: 3-4 SERVINGS
- About 1 pound canned salmon, drained, bones and skin removed,
or, even better, an equal amount of poached fresh salmon
- 2 large eggs, beaten
- 2 tbsp chopped fresh dill
- 3 tbsp finely chopped shallots, or ¼ cup finely minced onions
- 1 tbsp grated lemon zest (for an eloquent contrast to the rich
smoked salmon - optional).
- 5-6 ounces smoked salmon or lox, cut into fine shreds (about ½
- ²/³ cup) - by all means, use the less expensive
"ends," if available
- ½ cup matzoh meal or all-purpose flour
- Salt and freshly ground black pepper to taste
- 3 tbsp mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ - ²/³ cup toasted matzph crumbs, preferable made from egg
matzoh, or use toasted matzoh meal (see page 25-26 for making and
toasting matzoh crumbs; crumbs will give you a crunchier texture).
- Olive or vegetable oil, for oven-frying
- Lemon wedges
- Preheat the oven to 450 degrees F.
- In a large bowl, flake the salmon well. Add the eggs, dill,
shallots or onions, lemon zest, if using, smoked salmon or lox,
and matzoh meal or flour, and combine thoroughly. Season to taste
with salt (none may be needed, especially if the lox is salty) and
pepper. Form the mixture into 4-6 hamburger-shaped patties.
- Prepare the coating. In a shallow bowl, whisk the mayonnaise,
mustard, and lemon juice together. Put the toasted matzoh crumbs
or meal on a large sheet of wax paper or a plate. Using your
fingers, spread each croquette on all sides with the mayonnaise
mixture. Roll each in the crumbs or meal to coat well. To make the
coating adhere better, pat it firmly on both sides of the
croquettes and refrigerate the croquettes for 15-20 minutes, if
you have the time.
- With the oil, generously grease a baking sheet large enough to
accommodate the croquettes without touching. Heat it in the oven
until the oil is sizzling. Gently shake off any excess crumbs or
matzoh meal from the croquettes, then arrange them on the hot
baking sheet at least ½ inch apart (so they will cook crisply
around the edges too). Bake until the bottoms are crisp and
golden, 5-7 minutes. Turn and bake until golden on the other side,
3-4 minutes longer. Serve with lemon wedges.
Source: The Jewish Holiday Kitchen by Joan Nathan