[Posted by Joan]
It all started with some smoked salmon. I had bought quite a large chunk of smoked salmon at Costco a while ago, and it was amazingly good. Moist, thick salty, succulent. I had originally been serving it on my homemade Guinness Bread with butter Here is a link to the recipe on Food52.com:
There was just a little bit left, maybe 2 ounces. What could I do with it?
I had been reading about how to make brandade, a mixture of smoked cod and potatoes. Why not mix smoked salmon with cooked potato, and make a little croquette? I mulled this over. I did not have any scallions or chives n the house, which would have been nice. But I DID have some leftover cream cheese with chives and onions, about 3 tablespoons worth. That would work well with the salmon. I took two good sized Yukon gold potatoes and cooked them for 5 minutes in the microwave, after pricking them all over first to prevent them from exploding. After they cooled, I removed the skins and mashed them up with the salmon and cream cheese. I had recently made an unusual latke recipe from my husband’s great aunt, which had you soak a hard white roll in water, then squeeze out the water and add this to the potato/egg/onion mixture. Guess what? I had a big, stale white roll on hand, so I soaked it in water and then squeezed out the water. I added this to the salmon, potato cream cheese mixture along with some sea salt and freshly ground black pepper.
Now, how to cook the croquettes? I beat an egg and filled a shallow bowl with some plain panko bread crumbs mixed with my home made herbed salt. I formed about 8 patties from the mixture (who knew it would make so many?) and dipped each one first in the beaten egg, then in the panko mixture. I heated 2 Tbsp butter in a frying pan along with about 2-3 Tbps olive oil, over medium heat. I placed all the patties in the sizzling pan and cooked them until they were deep brown on both sides. I served them with a little crème fraiche and a sprinkle of the green herb salt, but chopped chives would have worked well.
And the verdict? Crispy buttery crust, creamy, salty, smoky filling. Delicious! And all because I had a little leftover salmon to use up!