1 (14.75-ounce) can pink salmon, drained and bones and skin removed
1⅓ cups panko (Japanese bread crumbs), divided
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon dried dill
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup vegetable oil
20 leaves fresh spring mix lettuces
20 prepared French bread crostini
Citrus Aïoli (recipe follows)
Garnish: fresh dill
Instructions
In a medium bowl, combine salmon, ⅓ cup bread crumbs, eggs, lemon juice, dill, salt, and pepper, stirring until well blended.
Divide salmon mixture into 20 equal portions. Shape each portion into a 1½-inch croquette, and coat with remaining 1 cup bread crumbs. Flatten croquettes slightly.
In a large nonstick sauté pan, heat oil over medium-high heat. Add croquettes to pan, and cook until golden brown, 3 to 4 minutes per side (longer if croquettes have been refrigerated). Drain on paper towels.
Place a lettuce leaf on each crostino, and top with a croquette and a dollop of Citrus Aïoli.
Garnish with dill, if desired.
Recipe by Victoria at https://victoriamag.com/mini-salmon-croquette-canapes-recipe/