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.

Serving Suggestions

These pair perfectly with our Cambridgeshire Remoulade Sauce.



6 croquettes

Thanks To

Matt Wallington, Savory Spice Shop—Platte St/Denver, CO manager

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Savory Spice Shop Ingredients
Cape Hatteras Smoked Seafood Seasoning 1 oz bag $3.30
Paprika, Smoked Spanish, Hot 1 oz bag $2.30
Shallots, Freeze Dried 1/2 oz bag $4.15



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