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1
Melt the butter in a medium skillet over medium-high heat.
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2
Add the onion and saute until softened, about 3 minutes.
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3
Use a wire whisk to stir in the flour.
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4
Cook for 1 minute, and then stir in the milk.
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5
Cook until the mixture is very thick, stirring constantly for 1 minute.
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6
Remove from the heat and add the lemon juice, salt, and pepper.
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7
Allow the white sauce to cool slightly, and then stir in the salmon.
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8
Shape the mixture into small balls or cones about 1 1/2 inches in diameter.
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9
Place the bread crumbs in a shallow dish.
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10
Mix the beaten eggs with 1/4 cup water.
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11
Double-coat the croquettes by rolling them first in the crumbs, then in the egg mixture, and then in the crumbs again.
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12
Place each coated croquette on a baking sheet.
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13
Cover the croquettes and set them aside.
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14
To make the creamed peas: Bring 1 cup lightly salted water to a boil.
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15
Add the peas and cook for 6 to 7 minutes, or until tender.
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16
Drain and set aside.
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17
Melt the butter in a medium saucepan over medium heat.
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18
Stir in the flour and cook until smooth and lightly browned, about 1 minute.
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19
Slowly whisk in the milk and continue cooking on medium heat, stirring often.
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20
Add the salt and pepper.
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21
Cook until the mixture is smooth and thick, about 6 minutes.
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22
Stir in the cooked peas and keep warm while you fry the croquettes.
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23
Heat the oil to 375F in a deep, heavy pot.
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24
Preheat the oven to 150F.
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25
Add about 12 croquettes at a time to the hot oil and cook until they are golden brown.
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26
Drain the croquettes on paper towels and keep them warm in the oven as you fry the remaining croquettes.
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27
Make sure the oil returns to 375F before adding and cooking more croquettes, or they will be heavy and greasy.
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28
Forget the creamed peas where Trishas dad was concerned.
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29
Pass the creamed potatoes!
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30
If you like, substitute 3/4 pound shrimp, cooked, shelled, and chopped, or 14 ounces tuna for the salmon in this recipe.
