Salmon Croquettes

Salmon Croquettes

By The Weekly  ,

October 4, 2016

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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!

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 16 Croquettes


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


1In 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.

2Mix salmon, dill, zest and juice into sauce and season to taste. Cover and chill 1 hour, until firm.

3Form 2 tbsps mixture into fat oval shapes. Dust in remaining flour, shaking off excess. Dip into egg, then coat in crumbs. Chill 30 mins.

4In 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

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