Baked Salmon Croquettes
Submitted by gparish
Elegant baked salmon croquettes made with fresh salmon, dill, lemon zest, and cream, set in individual ramekins and finished with sour cream and caviar. A refined take on a Southern classic.
YIELD
6 servingsPREP
15 minCOOK
60 minREADY
90 minForget everything you thought you knew about salmon croquettes.
These aren’t your grandma’s pan-fried patties (though those have their charm). Instead, fresh flaked salmon gets mixed with breadcrumbs, snipped dill, lemon zest, scallion, and heavy cream, then packed into buttered ramekins and baked in a gentle water bath until they’re set and tender.
Unmold them onto a plate, top with a cool dollop of sour cream and a tiny spoonful of caviar, and suddenly Tuesday night feels like a special occasion.
Chef Tips
- The water bath is key. It keeps the croquettes moist and prevents them from drying out or cracking on top.
- Use fresh breadcrumbs, not the dry seasoned kind from a canister. Tear up day-old bread and pulse it in a food processor.
- Let the croquettes cool in their ramekins for 5 to 10 minutes before unmolding so they hold their shape.
- No caviar? A squeeze of lemon and a sprinkle of fresh dill on top is just as lovely.
Ingredients
Directions
Preheat the oven to 350℉ (180℃).
Thoroughly grease 6 individual ramekins or custard cups with 1 tablespoon of the butter.
Place the flaked salmon in a bowl.
Add ¾ cup of the bread crumbs, the scallion, dill, lemon zest, egg, and cream.
Mix gently with a fork.
Season with salt, pepper, and cayenne pepper.
Divide the mixture among the buttered cups and pack it down slightly.
Top the croquettes with the remaining ¼ cup of bread crumbs.
Dot with the remaining tablespoon of butter.
Arrange the cups in a roasting pan.
Pour in enough hot water to come halfway up the sides of the ramekins.
Bake until fairly firm and set, about 30 minutes.
Cool for 5 to 10 minutes.
The croquettes can be unmolded, right side up, or served in the ramekins.
Top each croquette with sour cream and caviar, or simply garnish with lemon.
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