Ingredients
For the Salmon Croquettes
- 2 cups cooked or canned salmon (bones removed)
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup onion, finely chopped
- 1 tablespoon mayonnaise
- 1 teaspoon mustard
- Salt and black pepper to taste
- Oil for frying
For the Grits
- 1 cup grits
- 4 cups water or milk
- 2 tablespoons butter
- Salt to taste
For the Eggs
- 4 eggs
- 2 tablespoons butter
- Salt and pepper to taste
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter
- 3/4 cup milk
Instructions
- Make the Grits Bring water or milk to a boil, stir in the grits, and reduce heat. Cook while stirring occasionally until thick and creamy (about 15–20 minutes). Stir in butter and salt.
- Prepare the Salmon Croquettes In a bowl, combine salmon, breadcrumbs, egg, onion, mayonnaise, mustard, salt, and pepper. Mix well and form into patties. Heat oil in a skillet over medium heat and fry patties until golden brown on both sides (about 3–4 minutes per side).
- Cook the Eggs In a pan, melt butter over medium-low heat. Crack in the eggs and scramble gently until soft and fluffy. Season with salt and pepper.
- Bake the Biscuits Preheat oven to 220°C (425°F). In a bowl, mix flour, baking powder, and salt. Cut in cold butter until crumbly, then add milk and mix to form a dough. Roll out, cut into rounds, and bake for 12–15 minutes until golden.
- Assemble the Plate Serve salmon croquettes alongside a scoop of creamy grits, scrambled eggs, and a warm biscuit.
Tips
- Add a bit of hot sauce to the croquette mix for extra flavor.
- Stir cheese into the grits for a richer taste.
- Brush biscuits with melted butter right out of the oven for a soft, glossy finish.