Salmon 104˚F • Horseradish Cream
Horseradish cream is a great addition to meat and seafood dishes that need a little extra kick.
This is a component for ChefStep's 'Salmon 104F' dish. To view the entire recipe with step-by-step instruction, visit chefsteps at
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Smoked Salmon Croquettes w/ Horseradish-Scallion Dip
Perfect for celebrating the miracle of Hanukah or great for sharing around any table, these salmon croquettes offer exciting textures and delicious tastes!
To make these flavorful croquettes, line rimmed baking pan with aluminum foil; line second rimmed baking pan with paper towel. In medium saucepot, heat 2 medium russet potatoes (peeled and cut into ½-inch pieces), ½ teaspoon salt and enough cold water to cover to a boil over high heat. Reduce heat to medium-low; simmer 6 minutes or until fork-tender. Drain; cool to room temperature.
In medium bowl, whisk 1 Roche Bros. large egg; add 4 ounces chopped smoked salmon, ½ cup softened Full Circle Organic cream cheese, 1 teaspoon ground black pepper and potatoes. Stir with fork until thoroughly combined; cover and refrigerate 30 minutes. In wide, shallow dish, stir ¾ cup corn flake crumbs and ¼ cup all-purpose flour.
To make the Horseradish-Scallion Dip, in small bowl, stir 2 finely chopped scallions, 2/3 cup Daisy® light sour cream, 1 tablespoon prepared horseradish, 1-1/2 teaspoons Dijon mustard and 1 teaspoon lemon zest. Makes about 3/4 cup.
Form 2 tablespoons potato mixture into 1-1/2 x 2-1/2-inch croquettes; dip in corn flake crumb mixture, pressing lightly so crumbs adhere, and place on foil-lined baking pan. Makes about 12 croquettes.
In large skillet, heat ½ cup vegetable oil over medium heat 3 minutes or until hot. In batches, if necessary, add croquettes and cook 6 minutes, turning to brown all sides; with slotted spoon, transfer to paper towel-lined baking pan to drain. Serve croquettes sprinkled with 1 finely chopped scallion along with Horseradish-Scallion Dip.
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The BEST Sauce Anyone Can Make
Salmon Croquettes w/ Yogurt-Horseradish – Simple Cooking w/ Heart Baltimore Kitchen Virtual Class
American Heart Association's Chef Stephanie Rose, of the Simple Cooking with Heart Kitchen in Baltimore, teaches you how to make Salmon Croquettes with a Yogurt-Horseradish Sauce that took place on June 9, 2022. Recipe below.
Virtual cooking classes from Chef Stephanie and the American Heart Association are offered most Thursdays at 6 p.m. EST. Register for future classes at heart.org/baltimorekitchen
Salmon Croquettes with Yogurt-Horseradish Sauce
A zippy horseradish-infused yogurt sauce enlivens the down-home flavor of crisp croquettes. They’re great hot, at room temperature, or chilled. Serve with Tarragon Tomatoes and a salad of dark, leafy greens to turn these into a satisfying meal.
Ingredients
1/2 cup fat-free plain yogurt
2 tbsp chopped fresh parsley
1 tbsp horseradish
1 tbsp grated onion
canned boneless, skinless salmon (drained and flaked) or 1 (14.5-oz) can or Fresh Salmon Diced
1/2 cup chopped red bell pepper
1/3 cup crushed whole-grain crispbread
1/4 cup chopped red onion
1 egg
1/2 tsp fresh dill or 1 1/2 tsp dried dill
1/4 tsp black pepper
2 tsp canola oil
Directions
In a small bowl, stir together the yogurt, parsley, horseradish, and grated onion. Cover and refrigerate.
In a medium bowl, mix together the salmon, bell pepper, crispbread, onion, egg, dill, and black pepper. Shape into 6 patties, each about 3 inches in diameter.
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom.
Cook the croquettes for 2–3 minutes on each side, or until golden brown.
Transfer the croquettes to plates. Spoon the sauce alongside or on top of the croquettes.
Serves 6. (One croquette and 2 tbsp sauce per serving.)
Unnecessarily Epic Cooking: Salmon Cakes
Journey to the land of MarDonough where we have slain the dangerous Salmon Lord and are ritually preparing him for ingestion.
Salmon Cakes:
1 large salmon fillet
1 cup bread crumbs
1/2 cup chopped celery
1/2 cup chopped onion
1 can green chilies
1/2 cup sour cream
Dijon Mustard -- eh... like a tablespoon or two
2 egg whites
Cook cakes over medium-high heat for 4ish minutes on each side. Also, you should probably grease the pan or something first.
Tartar sauce:
1 part mayo
1 part relish
like a tablespoon horseradish (I like mine tangier/spicier...)
Chinese Buffet Imperial Crab | The Hungry Jawn
I love the Chinese Buffet! I don't know if I'll ever not love eating at that place even though sometimes the thought of not know who is making my food or what their putting in it kind of freaks me out. Welp, worry no more because I think I've mastered one of my favorite dishes from this restaurant. Enjoy!