Smoked Salmon Croquettes

Take Smoked Salmon Croquettes to the party for a sure hit. Rich Bechamel sauce makes tasty morsels worthy of a special occasion. No leftovers, guaranteed!
Photo by Antonella V.

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • Bechamel Sauce

  • 50

    g Butter

  • 50

    g plain flour

  • 1

    cup hot milk

  • 1/2

    onion, diced

  • salt

  • 500

    g smoked salmon or cooked salmon

  • 1

    tablespoon Dijon mustard (Mailee)

  • 1

    bunch chives, finely chopped

  • 1

    bunch dill, finely chopped

  • 1

    tablespoon chopped thyme leaves

  • Coating

  • 3

    eggs

  • 1

    cup plain flour

  • 2

    cups homemade breadcrumbs (or panko crumbs)

  • pinch salt

  • oil for deep frying

Directions

Bechamel Sauce Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool. Finely slice the salmon and add to the cooled b├ęchamel with the chive, dill and mustard. Season the mixture with salt and pepper and mix thoroughly. Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them. Leave them in the fridge for about an hour and then deep fry until golden brown

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: