Model, home cook and cookbook author Danielle Peita Graham shares how to prepare these delicious croquettes perfect for serving up at your next dinner party. They hold juicy salmon flakes in golden, crispy breadcrumbs and potato.
An essential step? Preparing the salmon fillets, of course! Here, Danielle demonstrates how to properly cook and flake the fatty fish:
- 3 potatoes, peeled and chopped
- 500 g salmon fillets
- 1 tbsp olive oil
- 1 cup plain (all-purpose) flour
- 3 free-range eggs, lightly beaten
- 4 cups panko breadcrumbs
- Vegetable oil, for deep-frying
- 1 cup mayonnaise
- 1 cup crème fraîche
- 1 tbsp white wine vinegar
- Juice of ½ lemon
- ¼ cup finely chopped dill
- ¼ cup finely chopped chives
- 1 garlic clove, finely chopped
Put the potato in a medium saucepan of cold water over high heat. Bring to the boil, reduce the heat to low and cook for 15 minutes, or until tender. Drain, transfer to a bowl and mash until smooth. Set aside.
Meanwhile, wash the salmon and pat dry with paper towel. Heat the olive oil in a medium frying pan over medium heat. Add the salmon and cook for 5 minutes on each side, or until just cooked (WATCH THE VIDEO ABOVE).
Flake the salmon with a fork, and remove the skin and bones. Transfer to the bowl with the mashed potato. Season well with salt and freshly ground black pepper and mix well. Form into 10 cylinder shapes.
Put the flour, beaten egg and breadcrumbs into three separate bowls. Roll the croquettes in the flour, shake off any excess, then dip into the egg and then into the breadcrumbs to coat. Put the croquettes on a plate, cover and chill in the fridge for 10 minutes.
To make the dressing, place all the ingredients in a blender and pulse for 30 seconds.
Pour the oil into a medium heavy-based saucepan until one-third full, place over medium-high heat and heat to 160 C or until a cube of bread dropped in the oil turns golden brown in 30-35 seconds. Cook the croquettes in batches for 3-4 minutes, or until golden. Drain on paper towel and serve with Dill Mayonnaise.
Danielle’s Tip: You can replace the salmon with crabmeat or any white-fleshed fish fillet.
This recipe can be found in On The Table At Home by Malaysian-born actress, model and mum-of-two Danielle Peita Graham, who is a self-confessed foodie and avid home cook. She’s also launched a range of cookware, including pots and pans, utensils and cutlery, which are available online and at Tott Store.