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About the Dish

  • Wild-Caught Chopped Salmon

    Wild-Caught Chopped Salmon

  • 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


  • Turbinado Sugar

    Turbinado Sugar

  • Capers


  • Parsley


  • Dill


  • Romaine Lettuce

    Romaine Lettuce

  • Parmesan Cheese

    Parmesan Cheese


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.)
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).
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.
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.
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.
In a medium bowl, toss lettuce leaves with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve croquettes with dill sauce and salad on the side. Enjoy!