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1
Melt 1 tablespoon of the butter in a small saucepan over medium heat.
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2
Stir in 1 tablespoon of the flour and cook, stirring constantly, until the flour is dissolved, about 1 minute.
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3
Whisk in the cream and the nutmeg and increase the temperature to medium high.
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4
When the mixture starts to boil, reduce the heat to medium and, stirring frequently, cook the sauce until it is very thick, about 3 minutes.
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5
Transfer the sauce to a small metal bowl, press plastic wrap directly onto the top of the sauce and refrigerate until cold, about 45 minutes.
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6
The plastic wrap will prevent a skin from forming on.
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7
the sauce.
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8
Rinse and dry the saucepan and heat over medium-low heat.
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9
Add the remaining tablespoon of butter, the onions and garlic and cook until the onions are translucent, about 3 minutes.
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10
Line a plate with a paper towel and spoon the onion mixture onto the towel to drain.
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11
Refrigerate until cold.
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12
In a bowl, combine the sauce, the onion mixture, chives, lemon zest and cayenne until thoroughly blended.
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13
Using a large rubber spatula, gently fold in the salmon.
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14
Shape the mixture into 12 quenelles or cylinders (a small ice cream scoop is perfect for portioning out pieces, a little larger than a golf ball).
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15
The shape is important for even cooking and maintaining a creamy center.
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16
Spread the croquettes on a sheet pan and refrigerate until very cold, about 1 hour.
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17
Preheat the deep fryer to 350F or, if you prefer to pan-fry, heat 1 inch of oil in a skillet over medium high heat to 350F.
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18
Spread the remaining flour in a shallow dish and whisk together with a big pinch of salt.
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19
Crack the eggs in another shallow dish and whisk together with another big pinch of salt.
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20
In a third shallow dish, whisk the panko and a big pinch of salt.
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21
Dip the croquettes in flour, then egg, then panko crumbs.
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22
Deep fry the croquettes until golden brown and delicious, about 4 minutes.
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23
If pan frying, cook 2 minutes, turn and cook another 2 minutes.
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24
Remove to a paper towel to drain.
