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.
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