Cookbook cover


Delicious Salmon Croquettes

1/4 cup butter  
1/4 cup celery, finely chopped  
1/4 cup onion, finely chopped  
1/4 cup flour  
1/3 teaspoon salt  
1/8 teaspoon black pepper  
1 cup milk  
1 cup soft bread crumbs  
1 can salmon (drained), or 1 lb. fresh, broiled, boned and flaked  
Extra flour for rolling croquettes  
1 egg, beaten  
1 ½ cups dried bread crumbs  
Vegetable oil  
Melt butter in saucepan; add celery and onion, cook until glassy.  Stir in flour, salt and pepper. Add milk slowly, stirring constantly until thick, remove from heat. Fold in soft bread crumbs and salmon.
Chill several hours.
Divide into 8 balls, using your palm roll into cone shape. Dust lightly in extra flour. Dip in beaten egg, roll in dry bread crumbs. Deep fry in 375 degrees oil until golden brown. Garnish with a fresh herb. Yield: approx. 8 servings.

Quick Sauce:
1 can cream of mushroom soup  
1 tablespoon lemon juice  
1 cup light cream  
1/2 teaspoon curry powder  
Combine all ingredients, heat and drizzle sauce over croquettes before serving.