Cape Hatteras Smoky Salmon Croquettes Recipe
Active Prep: 10 min
Cook: 7 min
- 2 (5 oz.) cans boneless, skinless salmon
- 1 egg, beaten
- 1 Tbsp. Cape Hatteras Smoky Seafood Rub
- 1/2 Tbsp. Smoked Spanish Hot Paprika
- 1 Tbsp. Freeze Dried Shallots
- 3/4 cup bread crumbs
- 3 Tbsp. butter
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Drain cans of salmon and flake meat with a fork into a medium bowl. Add beaten egg, Cape Hatteras, paprika, shallots, and bread crumbs. Mix thoroughly and divide mixture into 6 oval or round 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.