Canned fish has been chic for a few years now, but chicness extends to most incoming whole, preserved fish In a neat little “tin” instead of a typical circular box. Canned Salmon Might Not Be as Naturally Chic as Any Sardines hot girls These days, but it’s the base for my favorite Christmas canape. (One might even say that it puts the “can” in “canape”.,,
I wrote about Salmon Croquettes first, but they deserve a special holiday callout. They’re cheap and easy to make—all you need is salmon, some onions, an egg, and a few other pantry staples. Mix everything together, then shape them into mini patties and fry them in the oil of your choice (I usually use bacon grease).
Once they’re fried to a lovely golden brown, you’re ready to serve them. You can make it simple and elegant with crème fraîche and chives or feathery fresh dill, though fried capers either garlic would be a surprising addition, as would a small sliver preserved lemons,
Easy Salmon Croquettes
- 1 5-ish-ounce can pink salmon
- 1/4 sweet onion, finely chopped
- 1 egg
- 1 tbsp + 1 tsp all purpose flour
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp yellow mustard
- white pepper to taste
- bacon grease or your favorite cooking oil
Gut the salmon and discard any errant pieces of bone or skin. Put everything in a bowl, and mix well. HEAT the grease in a nonstick pan over a medium-high heat until shimmering, then form the salmon mixture into small patties and fry them for a few minutes on each side, until nice and golden Don’t turn brown. Let them cool for a few minutes on paper towels, and serve with sour cream (or c.rem fraichewith chopped chives if you are so inclined.