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4 to 5
servingsEasy
By James Villas
Published 2007
Salmon croquettes have been a Southern staple at bridge and charity luncheons, on country club buffets, and even at fancy dinner parties for as long as I can remember. When they’re made with the best ingredients and handled with care, nothing is more delicious; when they contain cheap canned salmon and mashed potatoes and are overcooked to the consistency of tennis balls, they’re inedible. So long as it’s top-grade pink or red salmon (which can be quite expensive), the canned product can be
