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Salmon Croquettes with Dill

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This grilled cheese is a different play on a recipe an accomplished chef is most likely already familiar with. From Melt: 100 Amazing Adventures in Grilled Cheese (page 49)

Ingredients

For Salmon Croquettes

  • 2 cans pink salmon, skinless/ boneless
  • Pepper, to taste
  • 1 ⁄2 teaspoon parsley
  • 1 ⁄2 teaspoon dill
  • 1 ⁄8 teaspoon celery seed
  • 1 ⁄4 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

  • 1 ⁄2 cup Hellmann’s mayonnaise
  • 1 tablespoon dried dill
  • 1 Teaspoon lemon zest

For Sandwich

  • 1 ciabatta roll, cut in half and sliced horizontally
  • 1 ⁄2 cup shredded Havarti dill

Directions

For Salmon Croquettes

Preheat oven to 350°F.

In a mixing bowl, combine all croquette ingredients except butter. Form two patties.
In a sauté pan turned to medium heat, cook salmon patties in sweet butter until brown, flipping when necessary. Remove from heat.

 

For Lemon Dill Mayonnaise

In a mixing bowl, combine mayonnaise, dried dill, and lemon zest.

For Sandwich

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.
Bake sandwiches for 5 minutes.
Serve hot with any leftover lemon dill mayonnaise on the side.