Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

  • Wild-Caught Salmon

    Wild-Caught Salmon

  • Garlic

    Garlic

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bread Crumbs

    Bread Crumbs

  • PeachDish Salt

    PeachDish Salt

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Shallot

    Shallot

  • Turbinado Sugar

    Turbinado Sugar

  • Capers

    Capers

  • Parsley

    Parsley

  • Dill

    Dill

  • Romaine Lettuce

    Romaine Lettuce

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Prepare your mise en place: Peel and mince 1 clove garlic. Peel and mince shallot, and measure out 1 tablespoon (reserve any extra for another use). Chop capers. Pick and chop parsley and dill leaves. Pull apart lettuce heads into individual leaves; cut or tear leaves into bite-size pieces. Chop salmon vigorously, until you have very small (pea size or smaller) pieces. (You can do this in a food processor, but be careful not to over-process, as this will make your croquettes tough and chewy.)
2
In a medium mixing bowl, whisk egg thoroughly. Pour half of the whisked egg into a second bowl, and set aside. To remaining egg in mixing bowl, add salmon, garlic, 1 packet mayonnaise, 1 packet mustard, 1 tablespoon breadcrumbs and 1/2 teaspoon PeachDish Salt. Mix well. Divide into 4 equal parts, and form these into patties (croquettes).
3
To reserved egg in second bowl, whisk in 2 tablespoons water. Spread out remaining breadcrumbs on a plate, breaking up large pieces by rubbing them between your fingers. Arrange your assembly line: salmon croquettes, then whisked egg, breadcrumbs and finally a clean plate. Place a croquette in egg mixture, and gently turn to fully coat. Carefully transfer croquette to bread crumbs, and gently turn to fully coat. Place on clean plate. Repeat for 3 remaining croquettes.
4
Make vinaigrette for salad: To container of cider vinegar add remaining 1 packet mustard, 1 tablespoon minced shallot, 3 tablespoons olive oil, sugar and 1/4 teaspoon PeachDish Salt. Place cap on snugly, and shake well to combine. Make dill sauce for croquettes: In a small bowl, combine remaining 2 packets mayonnaise, remaining 1 teaspoon water, capers, parsley and dill. Mix well to thoroughly combine. Taste and adjust seasoning as desired.
5
Heat a large sauté pan over medium heat, and add 2 tablespoons cooking oil. Add croquettes carefully, so as not to splash hot oil. Cook until golden brown on bottom, 3-5 minutes. Carefully flip, and cook until golden brown on second side, 2-4 minutes more. Transfer to paper towels to drain.
6
In a medium bowl, toss lettuce leaves with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt.
7
Serve croquettes with dill sauce and salad on the side. Enjoy!