This is just an old-fashioned Southern classic I get hungry for every once in a while.
1 (15-ounce) can salmon, drained
3 large eggs, divided
1 teaspoon lemon juice
1 teaspoon black pepper, divided
1 tablespoon finely chopped green onion
2½ cups saltine cracker crumbs, divided
⅔ cup shredded Swiss cheese
1 (10-ounce) can cream of mushroom soup, divided
⅔ cup milk
½ teaspoon Worcestershire sauce
¼ teaspoon garlic salt
Vegetable oil for frying
Place the drained salmon in a large bowl. Beat 2 eggs in a small bowl and then add them to the salmon along with the lemon juice, ½ teaspoon black pepper, green onion, 1 cup saltine cracker crumbs, Swiss cheese, and ½ can of mushroom soup. Mix together until all the ingredients are blended.
Heat the oil in a large skillet or deep fryer until it reaches 350 degrees. Using a ¼ cup measuring cup, shape the salmon mixture into oval pieces. Beat the remaining egg in a small bowl and place the remaining 1 ½ cups of cracker crumbs on a small plate. Roll each croquette in the beaten egg and then in the cracker crumbs. If using a skillet, fry on both sides until golden brown, about 3 minutes per side. If using the deep fryer there is no need to turn.
In a small saucepan mix the remaining ½ can of mushroom soup with the milk, Worcestershire sauce, the remaining ½ teaspoon black pepper, and garlic salt. Bring the mixture to a simmer. Serve with the croquettes.
Makes 6 to 8 servings.