Tausi Insider

Photo : Claire Lower Canned fish has been chic for a few years now, but the chic ness mostly extends to whole, preserved fish that come in neat little “tins,” rather than a common circular can. Canned salmon may not be as inherently chic as whatever sardines the hot girls are eating these days, but it’s the base of my favorite Christmas canapé. (One might even say it puts the “can” in “canapé. ” ) I have written about salmon croquettes before, but they deserve a special holiday callout. They’re cheap and easy to make—all you need is a can of salmon, some onion, an egg, and a few other pantry staples. Mix everything together, then shape them into mini patties and fry them in your oil of choice (I usually use bacon grease). Once they’re fried to a beautiful golden brown, you’re ready to dress them up. You can it simple and elegant with crème fraîche and chives or feathery fresh dill, though fried capers or garlic would be a stunning addition, as would a tiny sliver of preserved ...