Salmon Croquettes

16 oz cooked, flaked salmon

1 Tbs dijon mustard

1/2 c. bread crumbs (ground flax seed and almond flour for a gluten-free option)

1 chopped shallot (finely chopped green onion can substitute)

3 Tbs Brut champagne

salt and pepper to taste

Combine all ingredients in a mixing bowl until well incorporated.  Then, with your hands, take small amounts (should fit in the palm of your hand) and form a small patty.  Place on a large plate and repeat the process until all of the salmon mixture is made into patties.  Cover and chill for 4-6 hours.

Once chilled, remove from the refrigerator.  Heat a non-stick skillet and melt a pad of butter.  Once melted, place the little salmon cakes in the pan.  Sear on each side 5 to 7 minutes or until golden.  Flip and cook again on the other side.

Salmon croquettes can be served warm with a hollandaise sauce or at room temperature on their own.  Yields 9 croquettes.

Purchase your ingredients right here to save time and money:


 ground flax seed