Salmon croquettes remind me of my mother. Her cooking style was very simple, typical of most mothers raising kids during the 1950s and '60s. Salmon croquettes are easy to prepare and always heart-warming and delicious. Similar to crab cakes, this is a great way to enjoy salmon when fresh caught is not readily available.

Salmon Croquettes

15 oz. canned salmon

1/2 lemon

2 eggs, beaten

2 Tbsp. mayonnaise

1 Tbsp. Worcestershire sauce

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1 tsp. dry mustard

2 Tbsp. fresh parsley, chopped

2 tsp. Old Bay Seasoning (or celery salt)

1/2 c. breadcrumbs (or up to 1 c. if using fresh breadcrumbs)

1/4 c. canola oil (for frying)

Place salmon in a mixing bowl, adding the juice of 1/2 lemon. Combine egg, mayonnaise, Worcestershire and mustard in a 1 cup measuring cup and blend thoroughly. Pour over salmon, add parsley, seasoning and breadcrumbs, and stir. Shape into six to eight patties. In a skillet, saute patties in 2 Tbsp. oil for several minutes until evenly browned. Add remaining 2 Tbsp. oil a few minutes into the browning process. Remove patties and drain on paper towels.

Garnish with wedges made from remaining 1/2 lemon and cocktail sauce or tarter sauce.

My rationale for picking a wine for this dish may be a bit eccentric, but here goes: For fish rich in oil, eggs and mayonnaise, the first thought is Chardonnay, but by the time we add Worchestershire, dry mustard, herbs, seasonings, bread crumbs and fry it, we're way past Chardonnay, even Pinot Noir. These would both probably work, but I would recommend a Rhone blend. Sunstone's 2005 Rapsodie du Soliel is made entirely of Sunstone Estate fruit. This wine yields a complex array of dark stone fruit, strawberry, leather-spice, and cocoa. The flavors are richly intense yet elegant, highlighting black cherry, plum and leather. The medium tannins create a satisfying, velvety texture that coats the palate and continues on through a long, flavorful finish.

John David Finley is a free-lance writer and author of the cookbook, Sacred Meals from our Family Table, which features Santa Barbara County wines. He can be reached at sacredmeals@comcast.net. Please visit www.sacredmeals.com