Tinned fish may be used for this dish, though of course fresh salmon is better.

Heat half a pint of good white stock and stir into it the yolks of two eggs, half an ounce of butter, the juice of an onion, a little parsley, pepper and salt. Remove the bones and skin from the salmon, chop finely, and stir sufficient into the stock to make a moderately stiff paste. When the mixture is cool, make it into croquettes which should be dipped in egg and bread-crumbs and fried until a golden brown color. Drain all fat carefully from them and serve with a border of parsley. Tartare sauce is often served with this dish.