Sue Woodward HOME COOKING SAMPLER 2 tb Butter; softened

1 1/2 lb Fresh salmon; cooked and

flaked to make about 3 cups 2 c Fresh bread crumbs; made frm

2 sl quality white bread, crusts removed 1 tb Scallion, white only; minced

1 tb Fresh dill; snipped

1/2 Lemon; zest of, grated

1 Egg

1 c Heavy cream

1/2 ts Salt

Black pepper Cayenne pepper GARNISH 1/2 c Sour cream

Caviar Lemon wedges Preheat the oven to 350~. Thoroughly grease 6 individual ramekins or custard cups with 1 tbsp of the butter. Place the flaked salmon in a bowl. Add 3/4 cup of the bread crumbs, the scallion, dill, lemon zest, egg, and cream. Mix gently with a fork. Season with salt, pepper, and cayenne pepper. Divide the mixture among the buttered cups and pack it down slightly. Top the croquettes with the remaining 1/4 cup of bread crumbs. Dot with the remaining tbsp of butter. Arrange the cups in a roasting pan. Pour in enough hot water to come halfway up the sides of the ramekins. Bake until fairly firm and set, about 30 mins. Cool for 5 to 10 mins. The croquettes can be unmolded, right side up, or served in the ramekins. Top each croquette with sour cream and caviar, or simply garnish with lemon. Author Peggy K. Glass