Last Updated on August 29, 2022
These croquettes are packed with tender poached salmon and “breaded” with almond meal. They’re pan fried for a crunchy exterior and topped with a lemony remoulade sauce.
Ingredients
- 2 ea ButcherBox Sockeye Salmon Fillet
Poaching Liquid
- 1 c white wine
- ½ c chicken stock or water
- 10 sprigs fresh tarragon
Croquettes
- ¾ c almond meal ¼ c for croquette mix and ½ c for dredging
- 1 egg
- 2 Tbsp fresh tarragon finely chopped
- 1 Tbsp lemon juice
- 2 ea scallions finely chopped
- ¼ c mayonnaise
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Remoulade
- 1 c mayonnaise
- 1 Tbsp lemon juice
- 1 Tbsp capers minced
- 1 Tbsp cornichons or dill pickles minced
- 2 Tbsp fresh tarragon finely chopped
- 1 Tbsp fresh dill finely chopped
- ½ tsp ground black pepper
Instructions
Poaching Salmon
- In a sauté pan combine all poaching ingredients. Place sauté pan on stove top and bring to a boil.
- Reduce heat to medium-low and place salmon in liquid. Cover and poach for 7 minutes. Remove salmon from poaching liquid, place in refrigerator to cool fast and to stop carryover cooking. Chill salmon for approximately 15 minutes, make remoulade while salmon is cooling. Discard poaching liquid. Salmon will still be raw in the center, this is fine it will finish cooking in the croquette stage.
Croquettes
- Remove skin from chilled salmon and flake into a mixing bowl.
- Add ¼ cup of almond flour and the rest of the croquette ingredients to mixing bowl. Mix until all ingredients are combined.
- Scoop a heaping tablespoon of the mix and form into a ball then press into a thick patty.
- Once all patties have been made dredge in remaining almond flour. With this mix you can make 10 small croquettes or 4 large croquettes.
- Heat sauté pan on medium heat and add ¼ cup of avocado oil to the pan - croquettes should be partially submerged in oil for pan frying. Once oil starts to smoke turn burner down to medium-low and carefully place croquettes in pan. Pan fry for 4 minutes per side.
- Serve with remoulade and enjoy!
Remoulade
- Combine all ingredients in mixing bowl. Transfer to resealable container and refrigerate until ready to use. Remoulade will last for 1 week.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.
