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 firstname.lastname@example.org or Andrea Weigl, The N&O, 215 S. McDowell St., Raleigh, N.C., 27601. Im 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:
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 servingsLemon 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.