October 9th, 2011
If there’s one thing I’ve learned over the years, it’s to be resourceful. When life leaves you with massive amounts of left-over baked salmon, make croquettes!
Before this week, I was well acquainted with croquet, but not so much with croquettes. I’m not sure if the relation between the two words goes any further than their obvious homographic tendency, but I now have a full appreciation for the latter. Thanks to Feeding America, I found this receipt in a cookbook compiled from reader submissions to The Los Angeles Times, published around 1905:
The bread crumbs were a bit tricky, as the only thing remotely akin to bread that I had on hand was a box of Swedish rye crisps. But a few minutes in the food processor did the trick. They were dry though, and I think I may have had more than a pound of salmon — I had to add an extra egg to make it all stick together. I used paprika instead of pepper and threw in a few minced scallions for good measure (one of the salmon croquette receipts I didn’t use, because it called for cream, included paprika, another called for scallions).
The mixture was very light and fluffy. I shaped it into little cakes and fried them in butter. My kitchenette smelled incredible as they began to heat through — the rye from the crackers adding to their fragrance.
I’m pleased to report that they were delicious. Very light, almost airy, and delicately flavored. Not fishy at all. We ate them over nutty short grain brown rice with lightly steamed asparagus.