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
  1. 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.
  2. 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.*
  3. 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.
  4. Place a lettuce leaf on each crostini, and top with a croquette. Top with a dollop of Citrus Aïoli.
  5. Garnish with fresh dill, if desired.
  6. 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.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-salmon-croquette-canapes-recipe/