Name: Oven-Fried Smoked Salmon Croquettes
Yield: Yield: 3 to 4 Servings
Cuisine: United States
Ingredients: One 14.75-ounce can salmon, drained, bones and skin removed, or even better, 1 pound poached fresh salmon; 2 tablespoons Dijon mustard; About ½ to ¾ cup toasted matzoh crumbs, preferably made from egg matzoh, or use toasted matzoh meal (crumbs will give you a crunchier texture); 1 tablespoon fresh lemon juice; 3 tablespoons mayonnaise; ¼ cup matzoh meal or unbleached all-purpose flour; Salt and freshly ground black pepper; 2 tablespoons chopped fresh dill; 5 to 6 ounces smoked salmon or lox, cut into fine shreds (½ to ⅔ cup)–by all means, use the less expensive “ ends” if available; 1 tablespoon grated lemon zest (for a wonderful contrast to the rich smoked salmon; optional); 3 tablespoons finely chopped shallots or ¼ cup finely minced onion; lemon wedges; Green Olive Sauce (optional); 2 large eggs, beaten; Olive or canola oil, for oven-frying

Preparation info

Yield:
3 to 4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

My mother had her own way of doing things. On New Year’s Eve, the former Miss Greenwich Village of 1928 (she was disqualified when it was learned that she was only fourteen) would dust golden glitter over her red hair and Vaseline-glossed brows. No Donna Reed at home either, there she potchkehed the mundane into the marvelous. She painstakingly sewed green and bronze sequins all over our Davy Crockett T-shirts; she painted our names in Revlon’s Coral Vanilla nail polish on tin lunch