Ingredients
1 (1 lb.) can salmon
1 medium onion
1 medium Idaho potato
1 1/2 Tbsp. flour
1 egg
1/4 tsp. pepper
1 c. cracker meal or flour
vegetable oil
Method
Sources
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Long oval pan with rack — poach whole salmon, trout
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Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Long oval pan with rack — poach whole salmon, trout
Passive smoke generator — cold smoke cheese, salmon, butter for hours
Record your recipes and experiments — organized cooking journal
Cedar plank grilling — salmon, vegetables get smoky-sweet flavor
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Drain salmon; place in mixing bowl. Flake fish and remove any skin and bones. Using coarse side of grater, grate onion and potato into bowl. Add flour, egg and pepper. Blend well, then shape into small oval croquettes. Roll each croquette in cracker meat (flour may be substituted). Place on a platter and chill in the refrigerator until well chilled. Place oil in a deep heavy frying pan; fill to about 3-inches from top brim. Heat oil to about 375° (test oil with a cube of bread that will brown in 30 seconds). Add croquettes, a few at a time, and fry until golden brown (2 to 3 minutes). Remove with slotted spoon and drain on paper towels. Serve hot. Serves 4 to 6.