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Keto Tea Party Salmon Croquette Canapes Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Sides
Snacks
★★★★☆
4.9/5
(2365 reviews)
By Zylo Nutritionist Team
Keto Tea Party Salmon Croquette Canapes
Zylo Recipes

Description

These salmon croquette canapés are a delightful addition to any gathering. Imagine perfectly golden mini salmon patties served atop refreshing cucumber slices, each crowned with a tangy lemon aioli. This exquisite finger food offers a symphony of flavors and textures, a delightful dance of crunchy, refreshing, satisfying, creamy, and tangy sensations.

Each canapé is meticulously crafted to be enjoyed in just one or two bites, ensuring a neat and elegant experience. The traditional base of bread or pastry is artfully replaced with a crisp cucumber slice, lending a refreshing twist and lightness to the ensemble. The salmon patty itself is a testament to culinary artistry.

Encased in a delicate crumb coating, it is fried to a perfect golden crisp, offering a satisfying crunch with every bite. The flaky, moist salmon within provides a rich and savory counterpoint to the bright flavors that accompany it. To elevate the canapé further, a dollop of luscious lemon aioli is added.

Its creamy texture and tangy zest complement the richness of the salmon and the freshness of the cucumber, creating a harmonious balance of flavors. A delicate sprig of dill is perched atop each canapé, adding a touch of visual elegance and a hint of herbaceous aroma. The bright green color of the dill provides a beautiful contrast to the golden-brown patty and the creamy aioli, making these canapés as pleasing to the eye as they are to the palate.

These salmon croquette canapés are more than just an appetizer; they are a culinary experience. Their sophisticated flavors and textures are sure to impress your guests and elevate any occasion. Whether you're hosting a formal tea party or a casual gathering, these canapés are the perfect choice for a light, flavorful, and elegant treat.

Preparation Time

Prep Time
25 min
Cook Time
5 min
Total Time
30 min

Nutrition Information

Per 1 Canape serving
C
Calories
140 Kcal
C
Carbs
2 g
Fi
Fiber
1 g
Sugar
0 g
P
Protein
6 g
C
Fats
12 g
Saturated Fats 6 g
Unsaturated Fats 5 g
Cholestrol 40 mg
Sodium 150 mg
Potassium 100 mg
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Ingredients

    1.
    Canned salmon
    Canned salmon
    1 medium can - each 7 3/4 ounce net weight
    2.
    Raw egg
    Raw egg
    1 large
    3.
    Almond flour
    Almond flour
    0.75 cup
    4.
    Lemon juice
    Lemon juice
    1.5 tbsp
    5.
    Lemon Peel Or Zest Raw
    Lemon Peel Or Zest Raw
    2 tsp
    6.
    Salt
    Salt
    0.25 tsp
    7.
    Garlic powder
    Garlic powder
    0.25 tsp
    8.
    Oil
    Oil
    0.25 cup
    9.
    Cucumber
    Cucumber
    1 large - 8 1/4" long
    10.
    Lettuce, green leaf
    Lettuce, green leaf
    3 outer (large) leaf
    11.
    Mayo, Avocado Oil
    Mayo, Avocado Oil
    4 tbsp
    12.
    Dill weed, fresh
    Dill weed, fresh
    5 sprig

Instructions

    1.
    Drain the canned salmon well and add it to a mixing bowl. Combine with cup almond flour, one egg, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and garlic powder. Mix all ingredients together until well combined.
    2.
    Slice a cucumber and use it as a reference for the patty size. Divide the salmon mixture into 20 equal portions. Shape each portion into a disc that matches the size of the cucumber slice. Place the shaped patties on a cutting board.
    3.
    Place the remaining almond flour in a separate bowl. Coat each salmon disc carefully with the almond flour, ensuring they are fully covered without distorting their shape. Transfer the coated patties to a plate and place them in the freezer for 10 minutes to firm up.
    4.
    Heat oil in a small pan over medium heat. Carefully add the croquettes to the pan and fry for 3-4 minutes per side, until they are golden brown. Remove the croquettes and place them on paper towels to drain excess oil.
    5.
    In a small bowl, combine mayonnaise, tablespoon lemon juice, and 1 teaspoon lemon zest. Whisk together until smooth and creamy. Transfer the aioli to a piping bag for easy application.
    6.
    Slice the cucumber into 20 uniform discs. Divide lettuce leaves into pieces slightly larger than the cucumber slices. Arrange the cucumber slices on a flat surface and pipe a small amount of aioli on each. Add a piece of lettuce on top of the aioli and pipe another small dot of aioli.
    7.
    Place a salmon croquette on top of the lettuce and cucumber base. Pipe a small amount of aioli on top of the croquette. Garnish with a sprig of fresh dill and serve immediately.