Chef Ashleigh Shanti from the pop up Good Hot Fish in Asheville (opening as a brick-and-mortar in early 2023) shares this recipe for salmon croquettes. Duke’s Mayonnaise is her key ingredient to the croquettes’ tangy flavor and creamy interior surrounded by a crackling outer shell. She argues that there’s Duke’s and then there’s other mayonnaises. “In the South, Duke’s can be compared to salt; it enhances the flavor,” she says. “It’s got that zest and tang.” Shanti herself uses this recipe from her mother for a post-Thanksgiving or Christmas brunch.
Makes 12 patties
4 tablespoons salt, divided
1 pound of salmon filets
4 bay leaves
1 medium onion, finely minced
4 cloves garlic, minced
½ cup Duke’s Mayonnaise, divided, plus more for serving
1 tsp fish sauce
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
2 cups crushed Ritz crackers, divided
¼ cup vegetable oil
Your favorite hot sauce
- Over medium heat, bring a medium pot of water to a hard simmer. Add 2 tablespoons of salt and place salmon filets in pot. Poach until cooked through, about 7 to 8 minutes. Remove salmon and let cool.
- Using your hands or 2 forks, flake salmon into a large bowl. Mix in onion, garlic, ¼ cup of Duke’s, fish sauce, and seasonings, stirring until completely combined. Gently fold in 1½ cups of Ritz crackers to help bind the salmon mixture. Form the mixture into 12 patties and refrigerate for 1 hour.
- Place remaining Ritz crackers on a plate. Brush both sides of each patty with a hefty portion of remaining Duke’s Mayonnaise (you’ll have a little leftover) then place croquette onto plate and coat each side with cracker crumbs.
- In a cast-iron skillet, heat 2 tablespoons of vegetable oil. Once hot, sear patties in batches, taking care not to crowd the skillet, for 4 minutes per side, and transfer to wire rack or paper towels to drain.
- In a small bowl, combine Duke’s with hot sauce, adjusting seasoning to your liking. Serve as a dipping sauce with croquettes.
Recipe ByAshleigh Shanti