Caviar Lemon wedges Preheat the oven to 180ºC Thoroughly grease 6 individual ramekins or custard cups with 1 tablespoon of the butter. Place the flaked salmon in a bowl. Add 0.75 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 quarter cup of bread crumbs. Dot with the remaining tablespoon 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 ----