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
Ingredients
- 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.
Citrus Aïoli
Makes ½ cup
Ingredients
- 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
Instructions
- In a small bowl, combine mayonnaise, lemon and lime zests, lemon and lime juices, and salt, whisking until combined. Cover and refrigerate until needed.
Notes
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.
