Salmon Croquettes

The crispy, crunchy golden exterior of the croquettes encases a creamy salmon filling. Perfect finger food for parties and the kids will love them too!

Yield: 16 Croquettes
Prep Time: 30 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 60 g butter, chopped
• 1 small onion, finely chopped
• 1 cup plain flour
• ¾ cup milk
• 300 g hot smoked salmon, flaked
• 2 tbsps finely chopped dill, plus whole sprigs to serve
• 1 lemon, finely grated zest, 2 tbsps juice, wedges, to serve
• 2 eggs, whisked
• 1½ cups panko breadcrumbs
• Oil, for deep frying
• Aioli, to serve

Steps

01. In a medium saucepan, melt butter on high. Sauté onion 1 min until tender. Stir in half flour and cook 1 min. Remove from heat. Gradually add milk, whisking until well combined. Return to heat and cook, whisking, until mixture boils and thickens. Simmer 1 min. Cool. Cover sauce surface with plastic wrap and chill 20 mins.

02. Mix salmon, dill, zest and juice into sauce and season to taste. Cover and chill 1 hour, until firm.

03. Form 2 tbsps mixture into fat oval shapes. Dust in remaining flour, shaking off excess. Dip into egg, then coat in crumbs. Chill 30 mins.

04. In a deep saucepan, heat oil on medium until a few crumbs sizzle when added. Deep-fry croquettes in four batches, 3-4 mins, turning until golden and cooked through. Drain on paper towel. Sprinkle with dill and serve with lemon wedges and aioli.

TIP: Try double coating croquettes by dipping into egg and crumbs again.Photo: Rob Shaw/Bauer