Salmon Croquettes

From: Chef #960341

On Apr 29, 2009

There is a typo w/the milk. I suggest adding 1/4C NOT 1 1/4 C. I had to add flour and breadcrumbs to thicken the mixture because of the excess milk. It tasted fine when it was fixed. Also, let it sit for 20 minutes before cooking so the mixture can thicken and the flavors blend. I live in Salt Lake City, so maybe it's the altitude.

From: Chef #940577

On Aug 31, 2008

This recipes is OK, but not great. I used way more left-over fresh salmon than suggested in the recipe, but still found that the recipe called for too much milk. After chilling the resulting glop and forming the croquettes, they fried up OK. But the inside was too soft and wet for my taste. Cut the milk amount by half and perhaps add more flour.

From: Katie Freund

On Feb 3, 2003

These are absolutely delicious. I was skeptical that they would hold together after adding that much milk, but they did. Thanks for the recipe - this is one I will add to my repertoire.

From: Wendy from Spring

On Dec 2, 2004

Let me tell you from the experience of my Spanish mother-in-law that the thicker the better when it comes to the white sauce - it should be like old-white-bread-stiff. Then it will stay together when fried.