When I first heard the ingredients for this challenge, my first thought was “did you just suggest asking me to make my favorite salad?” I love salmon, blue cheese, raspberry vinaigrette and nuts in my salads. Add beets, mandarin oranges and a hard boiled egg and I’m golden. Throw in an avocado and bacon and I’ve reached Nirvana!
So, I decided then and there that there was no way I was going to make a salad. After thinking about it, I realized I’ve always wanted to try a croquette. It is a pretty simple recipe and I thought it would make a good appetizer. I didn’t want to just add the blue cheese to the salmon mix, so I opted for mixing together the blue cheese with the dressing and adding yogurt to make a topping, which worked. I bet sour cream would be even better than the yogurt.
Only my daughter and I were the challenge eaters this week. She said the croquette was delicious. At first she didn’t like the blue cheese topping, (she licked it off her fork) but when I suggested she eat it together with the salmon, she finally realized what I’ve been saying about pairing foods – that sometimes eating something together makes the dish come alive. She said that “now for some reason” the dish tasted even better. I thought the croquettes were fine. The topping was fine. I wish I had tasted the pine nuts more. I love pine nuts and they have such a distinctive flavor, but in this dish, you just couldn’t taste them, even though I could see them in the bread crumb mix. Overall, it was okay. Next time I’ll make the salad.
Salmon Croquettes with Blue Cheese/Raspberry Vinaigrette
- 1 can (16 ounces) salmon
- 1 small onion, finely grated
- 2 tablespoons minced fresh parsley
- ground black pepper, to taste
- 2 large eggs, well beaten
- 1 to 1 1/2 cups fine dry bread crumbs
- 3 tablespoons butter
- 1/4 cup pine nuts
- 1 cup blue cheese
- 1 cup plain yogurt
- raspberry vinaigrette - 2 - 5 tbs (to taste)
Turn salmon and liquid into a medium mixing bowl. Flake with a fork, removing OR mashing any bones (they are edible). Mix in grated onion, parsley and pepper. Mix beaten eggs with salmon. Chop the Pine Nuts coarsely and add to the bread crumbs. Add enough bread crumbs, about 1/2 to 3/4 cup, to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In a large heavy skillet over low heat, melt 2 tablespoons of butter; add patties. Fry patties slowly on one side; add remaining butter, turn patties and fry until brown on the other side.
Take Blue Cheese and mix with raspberry vinaigrette and yogurt - I would suggest using a blender, though I hand mixed it, which kept it a little lumpy. When the patties are done, add a dollup of the blue cheese sauce. Enjoy!