Buzz
While tinned fish has gained popularity in recent years, the trend often focuses on whole, artfully preserved fish in stylish tins rather than the classic circular can. Though canned salmon might not carry the same trendy appeal as the sardines favored by the cool crowd, it serves as the foundation for my go-to Christmas appetizer. (You could even say it brings the 'can' to 'canapé.')
I’ve previously shared my love for salmon croquettes, but they warrant a special mention during the holiday season. These bites are affordable and simple to prepare—requiring just a can of salmon, onion, an egg, and a few basic pantry items. Combine the ingredients, form them into small patties, and fry them in your preferred oil (I often opt for bacon grease).
Once fried to a perfect golden hue, it’s time to elevate them. Keep it refined with crème fraîche and chives or fresh dill, or add a touch of flair with fried capers, a hint of garlic, or a delicate slice of preserved lemon.
Simple Salmon Croquettes
1 can of pink salmon (approximately 5 ounces)
1/4 cup finely diced sweet onion
1 large egg
1 tablespoon plus 1 teaspoon of all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard
White pepper, to taste
Bacon grease or your preferred cooking oil
Drain the salmon and pick out any remaining bones or skin. Combine all ingredients in a bowl and mix well. Heat the grease in a nonstick skillet over medium-high heat until it shimmers. Shape the salmon mixture into small patties and fry for a few minutes on each side until they achieve a rich golden-brown color. Transfer to paper towels to cool slightly, then serve with a spoonful of sour cream (or crème fraîche) and a sprinkle of chopped chives, if desired.
