Salmon Croquettes

Step 1

Melt butter over medium heat in a large sauce pan. Add garlic, and stir for one minute. Add 1/2 c flour until dough comes together.

Add milk very slowly and stir constantly.

Add 2 tsp Bourbon Smoked Paprika, Bourbon Smoked Salt, and Bourbon Smoked Paprika. Remove the pan off of the burner. Add in grated fontina, salmon, and chives. Cover this mixture in a large mixing bowl, and let it refrigerator for 2-3 hours.

On a floured surface, roll out the dough into one-inch thick logs. Cut the logs into two-inch thick pieces, and roll these pieces into balls. Line a baking sheet with parchment. In three separate bowls, divide the flour, beaten egg, panko plus 2 tsp Bourbon Smoked Paprika and Bourbon Smoked Salt and Pepper.

Dip each croquette into the flour mixture, then the egg mixture, then the panko mixture. Let these cool for 30 minutes in the refrigerator.

Heat oven to 350. In a large frying pan, heat oil to medium-medium/high. Drop each croquette into the hot oil, and fry them for 1.5-2 minutes on each side. Place the croquettes on paper towels to drain.

When these are finished, place the croquettes on a baking sheet, and bake them for 3-5 minutes. Serve immediately.