This week’s recipe is one that’s very special to me. I’ve been fortunate enough to grow up surrounded by my entire family on both sides. When I think of my childhood, one of the things I cherish most is the time I spent with my Grandma and Grandpa Douglas (D, for short)- drawing with the 120 set of crayons, watching Matilda and eat salmon croquettes and Central Dairy chocolate ice cream.
From left: me, Grandpa D, Grandma D, Cory
Canned pink salmon
1 room-temperature egg
A sleeve of saltine crackers
Grandma D removed the skin while I watched in absolute horror.
Next, I used my hands to shred the salmon into the rotisserie style that I had previously imagined. I stirred in an egg, which was looked like innards mixed with snot.
The shredded salmon was then molded into patties and I began to beat the saltine crackers with a meat tenderizer (!!!). I then pressed the crumbs onto the patties and we were ready to fry.
In about 10 minutes, I had a plate of beautiful salmon croquettes. They tasted like happiness and fond memories of childhood.
Emily (and Grandma D): 8 Kitchen : 3