Mini Salmon Croquette Canapés
Makes 20
  • 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
  1. In a medium bowl, combine salmon, ⅓ cup bread crumbs, eggs, lemon juice, dill, salt, and pepper, stirring until well blended.
  2. 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.
  3. 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.
  4. Place a lettuce leaf on each crostino, and top with a croquette and a dollop of Citrus Aïoli.
  5. Garnish with dill, if desired.
Recipe by Victoria at