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Ingredientes
- 2 Tbsp. Butter, softened
- 1 1/2 lb Fresh salmon, cooked and flaked to make about 3 c.
- 2 c. Fresh bread crumbs, made frm 2 sl quality white bread, crusts removed
- 1 Tbsp. Scallion, white only, chopped
- 1 Tbsp. Fresh dill, snipped
- 1/2 x Lemon, zest of, grated
- 1 x Egg
- 1 c. Heavy cream
- 1/2 tsp Salt Black pepper Cayenne pepper
- 1/2 c. Lowfat sour cream Caviar Lemon wedges
Direcciones
- Preheat the oven to 350 . Thoroughly grease 6 individual ramekins or possibly custard c. with 1 tbsp of the butter. Place the flaked salmon in a bowl.
- Add in 3/4 c. of the bread crumbs, the scallion, dill, lemon zest, egg, and cream. Mix gently with a fork. Season with salt, pepper, and cayenne pepper. Divide the mix among the buttered c. and pack it down slightly. Top the croquettes with the remaining 1/4 c. of bread crumbs.
- Dot with the remaining tbsp of butter.
- Arrange the c. in a roasting pan. Pour in sufficient warm water to come halfway up the sides of the ramekins. Bake till fairly hard and set, about 30 mins. Cold for 5 - 10 mins. The croquettes can be unmolded, right side up, or possibly served in the ramekins. Top each croquette with lowfat sour cream and caviar, or possibly simply garnish with lemon.
- Author - Peggy K. Glass
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 493 | |
| Calories from Fat 259 | 53% |
| Total Fat 29.1g | 36% |
| Saturated Fat 11.16g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 570mg | 24% |
| Potassium 515mg | 15% |
| Total Carbs 26.84g | 7% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.4g | 2% |
| Protein 29.38g | 47% |
