Mini Salmon Croquette Canapés

Mini Salmon Croquette Canapés
Makes 20 canapés
from January/February 2012
1 (14¾-ounce) can pink salmon, drained and bones and skin
removed
11⁄3 cups panko bread crumbs, divided
2 large eggs
1 tablespoon fresh lemon juice
1 teaspoon dried dill
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup vegetable oil
20 leaves spring mix lettuce
20 French bread crostini
1 recipe Citrus Aïoli (recipe follows)
Garnish: fresh dill
•In a medium bowl, combine salmon, 1⁄3 cup panko, eggs,
lemon juice, dill, salt, and pepper. Stir (or mix with hands)
until all ingredients are well incorporated. •Using a cookie scoop, divide mixture into 20 equal portions.
Shape into croquettes. Toss croquettes in remaining 1 cup
panko crumbs. Shape croquettes to a 1½-inch diameter, and flatten slightly.* •Heat oil in large nonstick sauté pan over medium-high heat.
Add croquettes to pan, and cook until golden brown, 3 to 4
minutes per side (longer if croquettes have been refrigerated). Drain on paper towels. •Place a lettuce leaf on each crostini, and top with a croquette.
Top with a dollop of Citrus Aïoli.
•Garnish with fresh dill, if desired.
*Croquettes may be prepared a day in advance and refrigerated
until ready to cook.
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Citrus Aïoli
Makes 1/2 cup
from January/February 2012
½ cup mayonnaise
½ teaspoon fresh lemon zest
½ teaspoon fresh lime zest
1 teaspoon fresh lemon juice
1 teaspoon fresh lime juice
1 pinch salt
•In a small bowl, combine mayonnaise, zests, juices, and salt,
whisking until combined. Refrigerate until needed.