On Fri, 2 Jan 2004 12:34:15 -0600, "jmcquown" >
wrote:

>Thank you, it was helpful. It does make sense, reading all the replies
>along with yours and some other recipes sent to me by Alan Boles; the skin
>tends to hold the fish together. That makes sense. Since the 2 lbs. are
>separated into 3 large portions, I may just do a testing as Cindy and you
>each suggested, one with skin and one without.
>
>And oh, absolutely nothing but hardwood charcoal on my grill and none of
>that crappy lighter fluid stuff, either.
>
>Jill
>

You might try this with any leftovers. I made them last week
substituting the bread crumbs with panko. I'll be making them again
soon.



SMOKED SALMON CROQUETTES

At the restaurant, these are called truffles and are served on mixed
greens with a watercress vinaigrette, but they are also excellent
presented on their own as hors d'oeuvres.

12 ounces cream cheese, room temperature
6 ounces thinly sliced smoked salmon, chopped
2 tablespoons chopped fresh dill
1/4 teaspoon white pepper
1/2 teaspoon hot pepper sauce

1/2 cup all purpose flour
1 large egg, beaten to blend
2 cups fresh white breadcrumbs

Peanut oil (for deep-frying)
Lemon wedges

Blend cream cheese and smoked salmon in processor until almost smooth,
with small salmon bits remaining. Mix in dill, white pepper and hot
pepper sauce. Drop salmon mixture by generous tablespoonfuls onto
large baking sheet. Refrigerate until firm, about 30 minutes.

Place flour in small bowl. Dip 1 mound of salmon mixture into flour,
coating completely (shake off excess). Using hands, roll mixture into
ball. Dip ball into beaten egg, then breadcrumbs, coating completely.
Return to baking sheet. Repeat with remaining salmon mixture, flour,
egg and breadcrumbs. Cover and refrigerate croquettes until cold,
about 20 minutes. Add enough peanut oil to heavy large saucepan to
reach depth of 3 inches. Heat to 350°F. Working in batches, fry
croquettes until golden brown, about 2 minutes. Using tongs, transfer
croquettes to paper towels; drain. Serve warm with lemon wedges.

Makes about 2 dozen.

Bon Appétit
June 1998
RSVP; Indian Fields Tavern, Williamsburg VA

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