On the rare occasion when leftovers from the previous evening's grilled wild caught salmon remain, don't worry. Gently flake the deeply hued pieces of fillet (separating the flesh from the skin), mix with fresh rosemary, a whisked egg, homemade mayo, bread crumbs, grainy mustard, sea salt and pepper. Form the mixture into patties and pan fry in butter. Serve with skillet home fries.
A breakfast of champions!
Thanks for this, Rachel! I love salmon croquettes and am delighted by this simple, delicious recipe. You rock!
ReplyDeleteHi Rachel,
ReplyDeleteWhat a beautiful blog and site you have created! Nice work. Your card fell out of my cash box and i thought i would check out what it is you do. i have lately been very into the ideas around infusing our foods with healing energies and the profound effect that they can have on the way food tastes and sustains our bodies and minds. I think my sourdough cultures like the rainbows that play across the counters in my kitchen as much as i do.
Speaking of starters, did you start one? Let me know if you want any tips, although it is pretty much just feeding and discarding half of the old stuff and replacing it with the new...
Hope all is well, keep doing great things with food!
nathan
Hey Nathan,
ReplyDeleteGreat to hear from you. Your baguette was unbelievable. It didn't last very long, should have gotten 2.
I ordered starter today! Thanks so much for the info. Looking forward to trying more of your fabulous sourdoughs!