Salmon Croquettes

Recipe from The Evening Standard Book of Menus by X. Marcel Boulestin.

Mash together equal amounts cooked salmon and potato (We used a 6oz coho fillet and a 6oz Rooster potato). Add a small onion melted in butter (1T), an egg yolk, an egg white well whipped, and a small amount of cream (1T). Season with salt (1/4tsp), pepper (a sprinkle), and nutmeg (a sprinkle). Form into small balls and fry like any fritter.

I preferred patties; Dan liked the balls. We needed more salt, some cayenne, and maybe a little dill. Would be excellent as larger sandwich patties.