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Salmon Croquettes with Citrus Caper Aioli

Salmon Croquettes with Citrus Caper Aioli
  • Salmon Croquettes

    INGREDIENTS

    • 2 oz Peak Fresh Produce onion(s) (small dice)
    • 3 oz whole butter
    • 3 oz flour, all-purpose
    • 8 oz Nature's Best Dairy Milk (whole)
    • 1 lb Empire's Treasure Salmon, poached (flaked)
    • 1 tsp dill, fresh (minced)
    • 1/2 tsp salt, kosher
    • 1/2 tsp McCormick Culinary black pepper, ground
    • 1 tbsp lemon(s), juiced
    • 2 cups flour, all-purpose
    • 2 West Creek egg(s), medium
    • 1/2 cup water
    • 2 cups bread crumbs, seasoned

    INSTRUCTIONS

    In a sauté pan add butter and onion and cook for 1-2 minutes. Add 3 oz flour and whisk to make a roux. Add milk to pan and cook until thick to make a heavy Bechamel Sauce. Remove from heat and add salmon, dill, salt, pepper and lemon juice. Refrigerate mixture overnight. Once refrigerated, using a #20 portion scoop, form 12 balls. Shape each one into a cone. Mix eggs and water together to make an egg wash. Dredge the salmon cones in flour, egg wash and finally bread crumbs. Heat oil to 350 degrees in deep fryer and cook using the basket method. Remove from oil when golden brown, drain then serve with Citrus Caper Aioli.

  • Citrus Caper Aioli

    INGREDIENTS

    • 1 lime(s) (zest and juice)
    • 1 lemon(s) (zest and juice)
    • 2 garlic clove(s)
    • 1 tsp mustard, dry
    • 3 West Creek egg yolk(s)
    • 1/8 tsp salt, kosher
    • 1/4 tsp McCormick Culinary black pepper, ground
    • 1 tbsp Roma capers 
    • 12 oz West Creek Vegetable Oil
    • 18 oz Piancone olive oil, extra virgin

    INSTRUCTIONS

    In a blender add garlic, Mustard powder, lemon juice, lemon zest, lime juice, lime zest, salt, capers and pepper then puree. While running, add egg yolks. While still running, slowly drizzle in extra virgin olive oil and vegetable oil. Refrigerate for service. *Please note that the eggs in this recipe are not cooked.