Recipe(tried): Salmon or Tuna Croquettes for Linda

Dear Linda,

Here is my recipe for croquettes. You can either use the skin and bones in the salmon can or you can clean it up, whichever is your preference. I prefer to remove the skin and most of the bones. This recipe works well for both salmon and tuna. I sometimes serve them with a hollandaise sauce or a sour cream and dill sauce.

SALMON OR TUNA CROQUETTES

3 Tbsp butter
3 Tbsp flour
1 cup whole milk
3 cans (6 oz each) tuna or albacore tuna (OR 1 (18 oz) can red or pink salmon, drained)
1 minced trimmed scallion, white and green parts
juice of 1/2 lemon
2 Tbsp freshly grated parmigiano-reggiano cheese
salt
bread crumbs or panko

Melt the butter in a medium saucepan over medium heat. Add flour and whisk, cooking for 2 minutes.

Whisk in milk and continue cooking, stirring constantly, until thickened.

Remove pan from heat and stir in canned fish, mashing slightly with a fork as you mix it into the sauce. Stir in the scallion, lemon and parmigiano-reggiano, then season to taste with salt. Cover and chill at least 2 hours or overnight.

Form the mixture into 16 balls or logs, or 8 patties, with dampened hands. Roll the croquettes in fine, dry bread crumbs or panko.

Heat oil in a skillet over medium heat. Test oil by placing the tip of the handle of a wooden spoon in the oil. If small bubbles rise from the wood, the oil is ready.

Cook the croquettes in batches until golden brown on both sides. Drain on paper towels and keep warm.

Enjoy!