Crispy Salmon Croquettes

Send to a Friend
Print

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups milk, divided
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14 3/4-ounce) can salmon
• 2 large eggs, beaten
• 1 (5 1/2-ounce) package potato chips, crushed
• 3/4 to 1 cup vegetable oil
• 1 (10 3/4-ounce) can cream of celery soup
• 1/2 to 1 teaspoon dried dill

Directions

• 1
  Heat butter in a small saucepan until melted. Add the flour, stirring until blended. Cook, stirring mixture continually, until bubbly. Stir in 1/4 cup milk and the vinegar. Cook white sauce, stirring continually, until thickened. Add salt and pepper and mix well.
• 2
  Drain salmon. Discard skin and bones. Flake salmon into a medium bowl. Stir in white sauce.
• 3
  Divide the salmon mixture into 8 equal portions. Shape each salmon portion into an elongated roll. Dip each roll in eggs and coat with potato chips.
• 4
  Heat oil in a large heavy skillet over medium-high heat. Fry the croquettes in hot oil, turning once, until browned; drain.
• 5
  For the dill sauce, combine the soup, remaining milk and the dill in a small saucepan and mix well. Bring to a boil, stirring occasionally; reduce heat. Simmer, stirring frequently, for 3 minutes. Serve with croquettes.