You may also like
Categories:
butter flour milk cider vinegar salt black pepper salmon eggs potato chips vegetable oil cream of celery soup dill
Viewed: 49 - Published at: 4 years agoIngredients
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1/4 cup milk divided
- 1 teaspoon cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can salmon 14 and 3/4 ounce
- 2 large eggs beaten
- 1 potato chips 5 and 1/2 ounce package, crushed
- 1 cup vegetable oil
- 1 cream of celery soup 10 and 3/4 ounce can
- 1 teaspoon dried dill
Method
- Heat butter in a small saucepan until melted. Add the flour, stirring until blended. Cook, stirring mixture continually, until bubbly.
- Stir in 1/4 cup milk and the vinegar. Cook white sauce, stirring continually, until thickened. Add salt and pepper and mix well. NOTE: Grandma knew that the consistency of white and, therefore, of the croquettes can vary depending on the age of the flour. Older flour absorbs more liquid and younger flour absorbs less, resulting in a thinner sauce and a looser croquette. Grandma made her white sauce in the morning and let it stand in the refrigerator.
- Drain Salmon. Discard skin and bones. Flake Salmon into a medium bowl. Stir in the white sauce.
- Divide the salmon mixture into 8 equal portions. Shake each salmon portion into an elongated roll. Drop each roll in eggs and coat with potato chips.
- Heat oil in a large, heavy skillet over medium-high heat. Fry the croquettes in hot oil, turning once, until browned. Then drain.
- For the dill sauce, combine the soup, remaining milk and the dill in a small saucepan and mix well. Bring to a boil, stirring occasionally; reduce heat. Simmer, stirring frequently for 3 minutes. Serve with croquettes.
