Title: Croquettes Lyonnais
Categories: Fish Shellfish Jewish Smoke Salmon
Yield: 1 Servings

5	lg	Waxy potatoes -- peeled and
		Grated
2	oz	Smoked salmon -- chopped
1		Clove garlic -- crushed
1		Egg -- beaten
1	tb	Chopped fresh parsley
		Salt
		Freshly ground black pepper
		Oil -- for frying

Drain potatoes in colander and pat dry. Mix with salmon, garlic and egg, then add parsley and season to taste. Form into small balls and flatten slightly. Fry in hot oil until golden brown. Drain wel l and serve hot.

Recipe By : Ann Kaye and Hetty Rance

From: "Master Harper Gaellon" Date: 22 Mar 97

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