Salmon croquettes with cranberry tarter sauce recipe

ATLANTA - Atlanta's most notable women chefs have joined forces for Georgia Women's Food Fest. It's a week-long campaign of specials to showcase and support Georgia's female-owned restaurants & businesses.

Those restaurants include Twisted Soul Cookhouse & Pours in West Midtown. See Executive Chef and Owner Deborah VanTrece with her take on salmon croquettes.

SALMON CROQUETTES

• 1 lb fresh or smoked salmon
• ¼ Cup red onion, diced
• ¼ Cup celery, diced
• ¼ Cup red pepper, diced
• 1 Tablespoon olive oil
• ½ Cup panko breadcrumbs
• 1 large egg
• ½ Teaspoon kosher salt
• ½ Teaspoon ground black pepper
• ½ Teaspoon Old Bay Seasoning
• ½ Teaspoon smoked paprika
• Olive Oil for frying
• Salad greens for garnish

1. Roughly chop fresh salmon into small pieces. Set aside. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add onions, celery and red peppers and saute 3 to 5 minutes or until onion is translucent. Remove from heat.
2. In a bowl combine chopped salmon, cooked vegetables, breadcrumbs, eggs and seasonings.
3. Using your hands form 8 small patties out of combined salmon mixture. Heat a small amount of olive oil in a medium skillet over medium heat. Cook patties in hot oil until brown, about 2 to 3 minutes on each side.
4. Transfer browned patties to a baking dish and place in a preheated (350 degree) oven for 5 to 7 minutes to cook through.

CRANBERRY TARTAR SAUCE

• 1 Cup mayonnaise
• ½ Cup whole cranberry sauce
• 3 Tablespoons capers, drained
• 2 Tablespoons Dijon mustard
• 1 Tablespoon fresh lemon juice
• 1 Tablespoon champagne vinegar

1. In a medium bowl, combine all ingredients well.
2. On a serving plate, place a small amount of salad greens. Top with croquettes and serve with tartar sauce.