---------- Recipe via Meal-Master (tm) v8.05 
   
       Title: Baked Salmon Croquettes 
  Categories: Seafood 
       Yield: 6 Servings 
   
            -Sue Woodward 
  
 -------------------HOME COOKING SAMPLER------------------- 
       2 tb Butter; softened 
   1 1/2 lb Fresh salmon; cooked and 
            -flaked to make about 3 cups 
       2 c  Fresh bread crumbs; made frm 
            -2 sl quality white bread, 
            -crusts removed 
       1 tb Scallion, white only; minced 
       1 tb Fresh dill; snipped 
     1/2    Lemon; zest of, grated 
       1    Egg 
       1 c  Heavy cream 
     1/2 ts Salt 
            Black pepper 
            Cayenne pepper 
  
 --------------------------GARNISH-------------------------- 
     1/2 c  Sour cream 
            Caviar 
            Lemon wedges 
   
   Preheat the oven to 350~.  Thoroughly grease 6 
   individual ramekins or custard cups with 1 tbsp of the 
   butter. Place the flaked salmon in a bowl. Add 3/4 cup 
   of the bread crumbs, the scallion, dill, lemon zest, 
   egg, and cream.  Mix gently with a fork.  Season with 
   salt, pepper, and cayenne pepper.  Divide the mixture 
   among the buttered cups and pack it down slightly. 
   Top the croquettes with the remaining 1/4 cup of bread 
   crumbs. Dot with the remaining tbsp of butter. 
    
   Arrange the cups in a roasting pan.  Pour in enough 
   hot water to come halfway up the sides of the 
   ramekins. Bake until fairly firm and set, about 30 
   mins. Cool for 5 to 10 mins. The croquettes can be 
   unmolded, right side up, or served in the ramekins. 
   Top each croquette with sour cream and caviar, or 
   simply garnish with lemon. 
    
   Author - Peggy K. Glass 
   
 -----

Plain Text Version of This Recipe for Printing or Saving