Mini Salmon Croquette Canapés Makes 20 canapés from January/February 2012 1 (14¾-ounce) can pink salmon, drained and bones and skin removed 11⁄3 cups panko bread crumbs, divided 2 large eggs 1 tablespoon fresh lemon juice 1 teaspoon dried dill ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ cup vegetable oil 20 leaves spring mix lettuce 20 French bread crostini 1 recipe Citrus Aïoli (recipe follows) Garnish: fresh dill •In a medium bowl, combine salmon, 1⁄3 cup panko, eggs, lemon juice, dill, salt, and pepper. Stir (or mix with hands) until all ingredients are well incorporated. •Using a cookie scoop, divide mixture into 20 equal portions. Shape into croquettes. Toss croquettes in remaining 1 cup panko crumbs. Shape croquettes to a 1½-inch diameter, and flatten slightly.* •Heat oil in large nonstick sauté pan over medium-high heat. Add croquettes to pan, and cook until golden brown, 3 to 4 minutes per side (longer if croquettes have been refrigerated). Drain on paper towels. •Place a lettuce leaf on each crostini, and top with a croquette. Top with a dollop of Citrus Aïoli. •Garnish with fresh dill, if desired. *Croquettes may be prepared a day in advance and refrigerated until ready to cook. www.teatimemagazine.com Citrus Aïoli Makes 1/2 cup from January/February 2012 ½ cup mayonnaise ½ teaspoon fresh lemon zest ½ teaspoon fresh lime zest 1 teaspoon fresh lemon juice 1 teaspoon fresh lime juice 1 pinch salt •In a small bowl, combine mayonnaise, zests, juices, and salt, whisking until combined. Refrigerate until needed.