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About the Dish

1 each Eggs
12 ounces Wild-Caught Chopped Salmon
1 clove Garlic
3 packets Duke's Mayonnaise
2 packets Grey Poupon Dijon Mustard
1/2 cup Panko
2 teaspoons Apple Cider Vinegar
1 each Shallot
1 packet Turbinado Sugar
3/4 teaspoon PeachDish Salt
3 sprigs Parsley
2 sprigs Dill
2 Small Lettuce
1 ounces Parmesan Cheese
1 tablespoon Capers
Per Serving
Calories 870
Total Fat 66 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 205 mg
Sodium 1210 mg
Total Carbohydrates 18 g
Dietary Fiber 2 g
Sugar 4 g
Protein 45 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Please read entire recipe before beginning.
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 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 panko 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 panko on a plate, breaking up large pieces by rubbing them between your fingers. Arrange your assembly line: salmon croquettes, then whisked egg, panko and finally a clean plate.
Place a croquette in egg mixture, and gently turn to fully coat. Carefully transfer croquette to panko, 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!