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.

ITEMS IN THIS RECIPE

Cape Hatteras Smoky Seafood Rub

62

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Smoked Spanish Hot Paprika

101

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Freeze Dried Shallots

81

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