Mini Salmon Croquette Canapés

Mini Salmon Croquette Canapés

Lemon juice and dill provide subtle complements to the mild taste of salmon. Coated in bread crumbs and fried in hot oil, our Mini Salmon Croquette Canapés have a pleasing crunch atop French-bread crostini. A topping of citrus aïoli unites the hors d’oeuvres for an experience in flavor and texture.

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.

Citrus Aïoli
Makes ½ cup
  • ½ cup mayonnaise
  • ½ teaspoon fresh lemon zest
  • ½ teaspoon fresh lime zest
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh lime juice
  • 1 pinch salt
  1. In a small bowl, combine mayonnaise, lemon and lime zests, lemon and lime juices, and salt, whisking until combined. Cover and refrigerate until needed.
Note: Croquettes may be prepared a day in advance and refrigerated until ready to cook.

For more delectable fare and for tips on hosting a tea, see the Tea Pleasures 2018 issue of Victoria Classics

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