These Mini Salmon Croquette Canapés are topped with a delicious citrus aïoli and fresh dill.
Mini Salmon Croquette Canapés
Yield: 20 canapés • Preparation: 15 minutes • Cook: 6 minutes
Ingredients
- 1 (14¾-ounce) can pink salmon, drained and bones and skin removed
- 1⅓ cups panko bread crumbs, divided
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup vegetable oil
- 20 leaves spring mix lettuce
- 20 French bread crostini
- 1 recipe Citrus Aïoli (recipe follows)
- Garnish: fresh dill
Instructions
- In a medium bowl, combine salmon, ⅓ cup panko, eggs, lemon juice, dill, salt, and pepper. Stir (or mix with hands) until all ingredients are well incorporated.
- Using a cookie scoop, divide mixture into 20 equal portions. Shape into croquettes. Toss croquettes in remaining 1 cup panko crumbs. Shape croquettes to a 1½-inch diameter, and flatten slightly.*
- Heat oil in large nonstick sauté pan over medium-high heat. Add croquettes to pan, and cook until golden brown, 3 to 4 minutes per side (longer if croquettes have been refrigerated). Drain on paper towels.
- Place a lettuce leaf on each crostini, and top with a croquette. Top with a dollop of Citrus Aïoli.
- Garnish with fresh dill, if desired.
- Croquettes may be prepared a day in advance and refrigerated until ready to cook.
Notes
*Croquettes may be prepared a day in advance and refrigerated until ready to cook.
Citrus Aïoli
Yield: ½ cup • Preparation: 5 minutes
Ingredients
- ½ cup mayonnaise
- ½ teaspoon fresh lemon zest
- ½ teaspoon fresh lime zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 pinch salt
Instructions
- In a small bowl, combine mayonnaise, zests, juices, and salt, whisking until combined. Refrigerate until needed.
From TeaTime January/February 2012
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