Recipe: Salmon croquettes

Passover Recipes:
This dish proves that there's more to Passover than just Matzo! We use wild salmon, homemade aioli and organic produce and honey, but the home cook can substitute farmed salmon, good quality commercial mayonnaise and non-organic honey and apples. Many brands of commercial mayonnaise contain grain-based vinegar, which is not acceptable for Passover.

Croquettes of Sustainable Salmon, Crusted with Matzo Meal, with Mango Relish and Chipotle Aioli

Aioli (make this first, as this is used in the croquette recipe)
Makes approximately 2 cups


  • 2 large free-range eggs
  • 1 c non-filtered extra virgin olive oil
  • Juice of 1 lemon (approx ¼ c)
Whisk the egg yolk and lemon juice (can do in a stand up mixer). Slowly add the olive oil, whisking constantly, to form an emulsion. This will make a nice clean homemade aioli / mayonnaise.

Salmon Croquettes
Makes approximately 10 - 2oz croquettes


  • 1 lb. poached Alaskan wild salmon
  • 2 C. minced red bell peppers
  • ½ C. minced spring onions (scallions)
  • 2 large free-range eggs
  • ½ C. homemade aioli (mayonnaise)
  • ¼ C. chopped chervil or parsley
  • 3 C. Matzo Meal
  • Juice and zest of 1 lemon (approx ¼ c)
  • Matzo cake flour
  • Egg wash
  • Seasoned Matzo Meal for breading
  • Oil for sautéing or baking
Mix everything EXCEPT the salmon in a bowl until thoroughly mixed together, "crumble/ flake" salmon into the mixture and mix gently. DO NOT over mix - you want some nice size flecks of salmon. Form into 2 oz patties (this can be done with an ice cream scoop or ¼ cup measure).

Roll formed balls in matzo cake flour, coat with egg wash and finish with matzo meal. Croquettes can be pan fried in a small amount of oil and finished in a 350 degree oven until hot (approx 10 minutes)


Brush with oil and bake until brown in 375 degree oven for 10 minutes on each side, turning halfway through the baking process.

This can be done a day in advance.

Mango Relish
Makes approximately 3 cups


  • 4 ripe mangos, minced
  • Zest and juice of 1 lime
  • 2 Tbsp minced shallot
  • Kosher salt & pinch of cayenne pepper

Organic Fuji Apple Charoses with Dried Cherries
Makes approx 2 cups


  • 1 large organic Fuji apple, peeled and chopped
  • ½ c toasted walnuts, chopped
  • 1 tsp ground cinnamon
  • 1 tsp organic Marshall Farm Marin mix honey
  • 2 pitted Medjool dates, minced
  • ¼ c dried cherries, reconstituted in ¼ c kosher wine
Mix all ingredients together. Can be done a day in advance, and can be done in a food processor.


About Ed Schreiber:
Chef Ed Schreiber, was born and raised in Philadelphia. His fond memories of food go way back to his early childhood experiences of extravagant Italian dinners out with his father. Even as a young man he reveled in mussels marinara and escargot. He started cooking professionally in 1983, as an apprentice in a European style kitchen in suburban Pennsylvania. It was there Ed learned about the distinct disciplines and traditional styles of European haute cuisine.

After sixteen years in the business, which incorporated many new styles of cuisine, Ed found himself in Manhattan doing a food benefit with Chef Brad Ogden who immediately offered him a position in Larkspur's Lark Creek Inn. It was there that Ed acquainted himself with the gastronomical gifts of Northern California's bounty of organic produce and fresh local seafood. He describes his food as "user friendly", a mixture of International and American flare without complicated ingredients or 'out of left field' combinations that do nothing but confuse the palate. Ed prides himself on customizing menus to suit client's specific needs. Nothing is too good for the client, as many of Ed's regular clients will confirm. In December of 2003, Ed became a partner with Jan Goldberg and our General Manager Teresa Hammond. As food styles and trends change, Ed brings to Delicious his extensive catering experience and attention to detail, keeping us at the top of our industry in food and service.

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