Bread & Butter Pickles 16oz
Stripling’s Bread and Butter Pickles give an amazing ‘zing’ to appetizer trays. For some reason, they often are included at fish fries, so we felt that this recipe for Salmon Croquettes would be even more enticing with little bits of our pickles inside.
- 1 can (14.75 oz.) red salmon
- 1 egg
- 6-8 spring onions, chopped
- 1/4 cup Stripling’s Bread and Butter Pickles*, drained and diced
- 2 Tbsp. lemon juice
- 1/2 c. corn meal
- Several dashes of Tabasco sauce
- pinch of salt (optional)
Drain off excess liquid around salmon and check for errant bones. Beat egg so that yolk meshes into white. Chop both the white and green part of onions into small, 3/8 inch chunks. Dice the Stripling’s Bread and Butter Pickles into petite pieces. Mix all ingredients together. Salt to taste. Form croquettes that are slightly smaller than hamburger patties. Fry in a skillet using oil of choice. Absorb excess grease by placing on sturdy paper towels or even brown grocery bag. *1 (16 ounce) jar of Stripling’s Bread and Butter Pickles will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!