Classic Southern Salmon Croquettes

by Min Merrell
Salmon Croquettes

Salmon Croquettes are itching for a comeback.

One of our favorite recipes in the new Jack Daniel’s Cookbook: Stories and Kitchen Secrets from Miss Mary Bobo’s Boarding House (Thomas Nelson 2012) that we often make at home is old-fashioned  Southern Salmon Croquettes with Creole Mustard Sauce. Back in the day, canned was the only form of salmon anyone in land-locked Tennessee had ever tasted.  Despite now being elbowed out by fresh fish and crab cakes, canned salmon is still a nutritious, economical, convenient, and delicious pantry staple. It’s definitely worth rediscovering.  Lynne Tolley, the proprietress of Miss Mary’s, tells us that whenever they serve salmon croquettes, table conversations invariably turn nostalgic with folks wondering why they still don’t make these at home like they used to. 

 Storing canned salmon in the pantry is most of the work, that and crushing a few fresh crackers. Unlike most pan-fried foods, you don’t have to enjoy the croquettes right out of the pan. They’ll keep crisp and hot in the oven until serving time, perfect for make-ahead entertaining. Dressed-up with lemon wedges, Creole Mustard Sauce dotted with peas and beautifully presented on your best china platter, they rival crab cakes any day. Use one can of salmon and cut the recipe in half for about six croquettes, but you’ll miss the leftovers.





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1 comment

Lo-anne April 17, 2013 - 11:54 am

Looks delicious!
Love the plate and fork.
Very classy.
🙂 Lo-anne

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