Salmon Croquettes with Spicy Pimiento Sauce

total time:: 45 min

Serves 6 super heroes

Teresa Hollowell

ingredients

Croquettes:

2 C salmon
2 C soft bread crumbs
1/2 C milk
2 eggs
1 tsp salt
3 drops hot pepper sauce
3 tbsp chooped pimineto
1 tbsp chopped parsley
1 tbsp lemon juice
Bread crumbs or corn meal

Sauce Ingredients:

4 tbsp butter or margarine
3 tbsp flour
1 C milk
1 tsp onion salt
2 whole cloves
2 bay leaves
1/3 C horseradish
1 can or jar 4 oz. pimiento, cut into pieces.
1/2 tsp sugar
4 tbsp sour cream (optional)

directions

Croquette preparation:

1
Drain salmon and seperate into fine flakes. Over low heat combine bread crumbs and milk and cook five minutes. Stir in unbeaten eggs and remaining ingredients. Let cool before shaping into croquetts. Make inot balls and shape as desired. Coat croquettes with finely sifted bread crumbs or corn meal. Let stand to dry.
2
Place croquettes in baking dish or dizzle with melted butter or bacon drippings. Bake in 400° oven until golden brown, about 30 minutes. Makes 6 croquettes.

Sauce:

In saucepan, melt butter, stir in flour to blend. Add milk and liquid from pimientos, stir and cook until slightly thickened. Add remaining ingredients except sour cream, and continue cooking to medium consistency. Stir in 4 tablespoons sour cream, if desired. Pour around crouquettes in baking dish, heat gently to blend flavors.

Source: Grandma Hollowell's recipe collection