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