2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1/2 cup mayonnaise
2 teaspoons Honey Dijon mustard
1/2 lemon, zested
1lb Salmon Fillet, cooked and flaked
1 baked potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil
Heat 1 tablespoon of the reserved bacon fat in a small sauté pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.
Mix the bacon, onion, egg, mayonnaise, mustard and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 croquettes. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the croquettes in the bread crumb topping. Heat 1/4 cup of the oil in a large sauté pan over medium heat, and cook the salmon croquettes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.