Ingredients
- 12 oz. cream cheese, at room temperature
- 6 oz. finely sliced smoked salmon, chopped
- 2 Tbls. chopped fresh dill
- 1/4 tsp. white pepper
- 1/2 tsp. hot pepper sauce
- 1/2 cu. all-purpose flour
- 1 large egg, beaten to blend
- 2 cu. fresh white bread crumbs
- Peanut oil for deep frying
Directions
Blend cream cheese and smoked salmon in processor until almost smooth, with some small bits remaining. Remove to a small bowl. Mix in dill, white pepper and hot sauce. Drop salmon mixture by generous Tablespoons onto a large baking sheet. Refrigerate until firm, about 30 minutes.
Place flour in a small bowl. Place bread crumbs into another small bowl. Dip 1 mound of Salmon mixture into flour, coating completely, shake off excess. Using hands, roll mixture into a ball. Dip ball into beaten egg, then into breadcrumbs, coating completely. Return to baking sheet. Repeat with remaining salmon, flour, egg, and bread crumbs.
Cover and refrigerate for 20 minutes.
Add enough Peanut oil to a large heavy saucepan to reach a depth of 3-inches. Heat to 350*F. Working in batches, fry until golden brown, about 2 minutes. Using tongs, transfer croquettes to paper towels to drain. Serve warm with lemon wedges.
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Submitted 6/13/05.
Source: Rier Smoked Salmon Co. Lubec, Maine
Submitted By: Eileen Werth
crzylegs@erols.com
SMOKED SALMON CROQUETTES