Oven-Fried Smoked Salmon Croquettes

Name: Oven-Fried Smoked Salmon Croquettes
Yield: Yield: 3–4 servings
Ingredients: 2 tablespoons chopped fresh dill; Olive or vegetable oil, for oven-frying; 3 tablespoons finely chopped shallots, or ¼ cup finely minced onions; Salt and freshly ground black pepper to taste; Lemon wedges; 5–6 ounces smoked salmon or lox, cut into fine shreds (about ½—⅔ cup)—by all means, use the less expensive “ends,” if available ¼ cup matzoh meal or all-purpose flour; 2 tablespoons Dijon mustard; 3 tablespoons mayonnaise; 2 large eggs, beaten; 1 tablespoon grated lemon zest (for an eloquent contrast to the rich smoked salmon) (optional); ½—¾ cup toasted matzoh crumbs, preferably made from egg matzoh, or use toasted matzoh meal (making and toasting matzoh crumbs; crumbs will give you a crunchier texture); About 1 pound canned salmon, drained, bones and skin removed, or, even better, an equal amount of poached fresh salmon; 1 tablespoon fresh lemon juice

Preparation info

Yield:
3–4
servings

Difficulty
Easy

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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 lunc

Ingredients

Fish course
Side dish
Pescatarian
New Year
Jewish

Ingredients

Method