Tuesday, April 14, 2009

Yummiest Smoked Salmon Patties Ever

Leftover smoked salmon cream cheese dip and leftover bread crumb stuffing for pork tenderloin inspired this post-Easter croquette.


1 cup smoked salmon-cream cheese spread (2/3 cup smoked salmon, 1/3 cup cream cheese)
1/3 cup additional smoked salmon, crumbled
1/4 cup sour cream
1/2 cup bread crumbs lightly soaked in 1/4 cup milk
1/4 cup diced sundried tomatoes
1/3 cup cooked, crumbled bacon
1/3 cup grated mozzarella
1/4 cup diced green onions
1 T. lemon juice
1 egg
1/2 cup flour
1 T. baking powder
1/2 tsp. sea salt
oil for frying

Mix flour and BP together. Mix remaining ingredients together in another, bigger bowl. Add flour mixture to moist ingredients and mix well. Cover and chill for 1 hour. When ready to cook, heat oil on medium heat. Scoop ball of the salmon mixture and pat out into a thinnish patty. Fry until golden brown on each side. Serve with lemon juice or lemon-garlic aioli.

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