Salmon Croquettes:
1/2 recipe Croquette Sauce (recipe below)
1 Tablespoon lemon juice
1 can pink or red salmon
2/3 cup fine dry bread or cracker crumbs
Oil for frying
Make Croquette Sauce using the juice from the salmon as part of the liquid. Set aside 1/2 of the Sauce. Stir in the lemon juice. Discard the skin from the salmon (the bones are soft and may be left in for extra calcium). Flake the fish and crushed bones into 1/2 of the Croquette Sauce and cool the mixture. Measure into 1/3 cup portions onto the crumbs which have been spread onto a plate. Chill. When the fish mixture becomes firm, shape the portions into oval or round patties about 1/2 inch thick, coating well with the crumbs.
Fry in 1/4 inch of hot oil in a skillet with the heat set between medium and medium high, removing to drain on a paper towel when golden brown on each side. Serve hot with lemon wedges and/or the remaining Croquette Sauce, or tartar sauce. This serves 4 to 5.
Croquette Sauce:
1/2 cup butter or margarine
1/2 cup flour
Juice drained from salmon PLUS enough milk to equal 2 cups
1 teaspoon dry mustard
1 teaspoon salt
1 egg, beaten
Melt butter in saucepan over low heat, adding flour in 2 portions, blend until smooth. Add milk and salmon juice mixture, stirring constantly so lumps will not form. Add the mustard, salt and pepper to taste and continue simmering until thickened. Remove from the heat and beat in the egg, then return to heat and continue to cook for another 2 minutes, stirring continuosly. This makes about 2 cups.