Salmon Croquettes with Creamy Dill Sauce & Fresh Lettuces
Just because salmon doesn’t live in Southern waters does not dictate that salmon cakes cannot be considered “Southern.” Just ask S.R. Dull, author of the 1928 cooking bible, “Southern Cooking.” Except for the use of Duke’s mayonnaise rather than white sauce, our recipe is not all that different from Mrs. Dull’s version. We also use sustainably-caught coho salmon, which comes to you already skinned and diced for convenience. This fall seasonal menu will run through mid-November.