Recipe: Cape Hatteras Smoky Salmon Croquettes
Super simple crab-cake style salmon croquettes to serve with brunch or lunch.
Drain cans of salmon and flake meat with fork into medium bowl. Add egg, Cape Hatteras, paprika and shallots, and mix thoroughly. Add bread crumbs and divide mixture to into 6 oval or disk-shaped croquettes. Heat butter in large skillet over medium heat. Cook croquettes on one side for 4 min., then flip and cook other side for 3 min. or until golden brown.
Top with a poached egg and hollandaise sauce for a salmon eggs benedict. These also pair perfectly with our Cambridgeshire Remoulade Sauce.