Reader shares salmon croquette recipe

aweigl@newsobserver.comMarch 26, 2013 

A reader asked for a salmon croquette recipe, particularly one that included grated onion like her mother used to make.

Many readers responded. This one from Rosene Rohrer of Raleigh grabbed my attention. Rohrer wrote: “My mother used to make salmon croquettes, and her recipe from an old German Mennonite cookbook is still a family favorite!”

If you would like to find a lost or forgotten recipe, send your request to or Andrea Weigl, The N&O, 215 S. McDowell St., Raleigh, N.C., 27601. I’m astounded by how helpful N&O readers have been in recent months sharing recipes from their collections and even finding recipes clipped from the newspaper decades ago. Thanks again to everyone who responded.

To see printable versions of the recipes, click on the links below:

Salmon Croquettes

Lemon Caper Sauce

Salmon Croquettes This recipe was shared by Rosene Rohrer of Raleigh. She wrote: “We often eat these plain or with a bit of ketchup, but another sauce option is the easy lemon caper sauce.” (Recipe below.) 2 tablespoons butter or margarine 1-2 tablespoons grated onion 4 tablespoons flour 1 cup milk, whole or 2 percent 1 teaspoon salt, or less if desired 1 (16-ounce) can salmon, drained and flaked 1 egg, beaten 3 tablespoons minced parsley 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 4 tablespoons flour 1 cup milk, whole or 2 percent 1 teaspoon salt, or less if desired 1 cup bread crumbs Vegetable oil

MELT butter or margarine in a small saucepan. Add grated onion and saute briefly. Add flour and milk to make a thick white sauce. Add salt.

MIX together salmon, parsley, lemon juice and Worcestershire sauce in a medium bowl. Add the beaten egg. Stir in the bread crumbs and white sauce.

SHAPE into 8 croquettes and chill for 2-3 hours. Saute salmon croquettes in small amount of oil until both sides are lightly browned. Yield: 4 servings

Lemon Caper Sauce From Rosene Rohrer of Raleigh. 1/2 cup plain Greek yogurt 1 1/2 tablespoons capers, rinsed and chopped 1 tablespoon lemon juice 1 tablespoon grated lemon zest Salt and pepper to taste

COMBINE yogurt, capers, lemon juice, zest and salt and pepper to taste. Serve with salmon croquettes.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service