Salmon Croquettes With Dill

Name: Salmon Croquettes With Dill
Ingredients: 2 cans pink salmon, skinless/ boneless; pepper, to taste; 1 ⁄2 teaspoon parsley; 1 ⁄2 teaspoon dill; 1 ⁄8 teaspoon celery seed; 1 ⁄4 teaspoon dried chives; 3 tablespoon red onion, diced; 1 jumbo egg; 1 ⁄8 cup panko bread crumbs; 2 tablespoon sweet butter; 1 ⁄2 cup hellmann’s mayonnaise; 1 tablespoon dried dill; 1 teaspoon lemon zest; 1 ciabatta roll, cut in half and sliced horizontally; 1 ⁄2 cup shredded havarti dill

Lauren Gordon|Jan. 21, 2014 10:50 am EST

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This grilled cheese is a different play on a recipe an accomplished chef is most likely already familiar with. From Melt: 100 Amazing Adventures in Grilled Cheese (page 49)

Servings

2

Ingredients

2 cans pink salmon, skinless/ boneless
pepper, to taste
1 ⁄2 teaspoon parsley
1 ⁄2 teaspoon dill
1 ⁄8 teaspoon celery seed
1 ⁄4 teaspoon dried chives
3 tablespoon red onion, diced
1 jumbo egg
1 ⁄8 cup panko bread crumbs
2 tablespoon sweet butter
1 ⁄2 cup hellmann’s mayonnaise
1 tablespoon dried dill
1 teaspoon lemon zest
1 ciabatta roll, cut in half and sliced horizontally
1 ⁄2 cup shredded havarti dill

Directions

Preheat oven to 350°F.
In a mixing bowl, combine all croquette ingredients except butter. Form two patties.
In a sauté pan turned to medium heat, cook salmon patties in sweet butter until brown, flipping when necessary. Remove from heat.
In a mixing bowl, combine mayonnaise, dried dill, and lemon zest.
To form sandwich, place 1 croquette on each bottom piece of bread to form two sandwiches, followed by lemon dill mayonnaise to taste, Havarti dill, and top piece of bread.
Bake sandwiches for 5 minutes.
Serve hot with any leftover lemon dill mayonnaise on the side.