Cart
  • 0
  • 0

Cart

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

 

About the Dish

  • Mayonnaise

    Mayonnaise

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Bread Crumbs

    Bread Crumbs

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Shallot

    Shallot

  • Turbinado Sugar

    Turbinado Sugar

  • PeachDish Salt

    PeachDish Salt

  • Parsley

    Parsley

  • Dill

    Dill

  • Lettuce

    Lettuce

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Flake salmon into small, even-sized pieces. Peel and mince garlic. Peel and mince shallot. Pick and chop parsley and dill leaves. Pull apart gem lettuce heads into individual leaves.
3
In a medium mixing bowl, whisk egg thoroughly. Pour half of the whisked egg into a second bowl and set aside. To the remaining egg in the mixing bowl, add the salmon, garlic, 1 packet mayonnaise, 1 packet mustard and 1 tablespoon breadcrumbs. Mix well. Divide into four equal parts, and form these into smooth, round patties (croquettes).
4
To the reserved egg in the second bowl, whisk in 2 tablespoons water. Spread out the remaining breadcrumbs on a plate, breaking up the large pieces by rubbing them between your fingers or hands. Arrange your assembly line: salmon croquettes, then whisked egg, breadcrumbs, and finally a clean plate.
5
Place a croquette in egg mixture, and gently turn to fully coat. Carefully transfer the croquette to the bread crumbs, and gently turn to fully coat. Place on the clean plate. Repeat for the 3 remaining croquettes.
6
Make dill sauce for croquettes: In a small bowl, combine the remaining 2 packets of mayo, remaining 1 tablespoon water, parsley and dill. Mix well to thoroughly combine. Taste and adjust seasoning as desired.
7
Heat a large sauté pan over medium heat, and add cooking oil. Add the croquettes carefully, so as not to splash hot oil. Cook 3-5 minutes on the first side, or until golden brown. Carefully flip, and brown 2-4 minutes more, or until golden brown on the second side. Transfer paper towels to drain.
8
In a medium bowl, toss the gem lettuce leaves with vinaigrette and shaved Parmesan. Taste and adjust seasoning as desired.
9
Serve croquettes with the herbed mayo and the salad on the side. Enjoy!