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Baked Salmon Croquetts

by Dogwood Crafters, Chef: Brenda Anders

1 (15 oz) can red or pink salmon
Low fat milk (Enough to make 1 Cup along with liquid from can)
1/4 Cup butter
2 tablespoons onion, finely chopped
1/3 Cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
1 Cup crushed corn flakes, divided

  1. Drain salmon, reserving liquid.  Add enough milk to liquid to make one cup.  Set aside.
  2. Melt butter in heavy saucepan on low heat, add onions and cook one minute, stirring constantly.
  3. Add milk mixture, cook on medium heat, stirring until thick and bubbly.  Add salt and pepper.  Set aside.
  4. Remove skin and bones from salmon, flake with fork.  Add lemon juice. cup crushed corn flakes and the white sauce, stirring well.
  5. Refrigerate mixture until chilled.  Shape into croquettes.  Roll in remaining crushed corn flakes.
  6. Bake at 400 degrees for 30 minutes.
  7. Serve with horseradish sauce or mustard.  You can make this ahead and freeze before baking.


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