Oven-Fried Smoked Salmon Croquettes

Name: Oven-Fried Smoked Salmon Croquettes
Yield: Yield: 3–4 servings
Ingredients: 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); Olive or vegetable oil, for oven-frying; 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; 3 tablespoons finely chopped shallots, or ¼ cup finely minced onions; 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; 2 tablespoons chopped fresh dill; Salt and freshly ground black pepper to taste; 2 large eggs, beaten; 3 tablespoons mayonnaise; 1 tablespoon grated lemon zest (for an eloquent contrast to the rich smoked salmon) (optional); 2 tablespoons Dijon mustard; Lemon wedges

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

Side dish
Fish course
Pescatarian
Jewish
New Year

Ingredients

Method