Salmon Croquettes with Cucumber Salsa

° Serves 4 as a first course or lunch main course

This dish, which can be prepared at the last minute, makes an excellent lunch or first course at dinner. The croquettes will brown nicely, but be sure to use a nonstick pan and turn them gently, as they are very delicate.

• 1½ slices white bread
• One 7½-ounce can red salmon in water
• 3 or 4 scallions, cleaned and minced (½ cup)
• 1 teaspoon chopped tarragon
• 1 tablespoon Spicy Red Salsa or 2 teaspoons Sriricha or other hot sauce
• 3 tablespoons mayonnaise
• About 2 tablespoons olive oil
• ½ cup cucumbers from Spicy Cucumber Relish, drained and coarsely chopped

Place the bread in a food processor and process to crumbs (you should have 1 cup crumbs).

Crumble the salmon, with its liquid, into a bowl. Add the scallions, tarragon, bread crumbs, salsa, and mayonnaise and mix gently but thoroughly. Form the mixture into 4 patties.

Heat the olive oil in a large nonstick skillet. When the oil is hot, add the croquettes and cook them over medium to high heat, turning once, until nicely browned on both sides, about 2½ minutes per side—since the croquettes are delicate, turn them carefully with a large flat spatula.

Divide the chopped cucumbers among four plates. Arrange 2 croquettes on each plate and serve immediately.

Keep a can of red salmon on hand for this quick, easy luncheon dish or first course.