Crispy Salmon Croquettes

1. 1

   ["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.

2. 2

   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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.