Salmon croquettes with watercress and sorrel – Food & Home Magazine
Ingredients - 8 medium potatoes - 150g butter, cubed - salt and freshly ground black pepper,to taste - 1kg fresh salmon fillet - 10ml (2 tsp) Dijon mustard -
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Cooking tools:
- Deep fryer
- Fine-mesh sieve
- Oven
- Stove
- Pot
- Wooden spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- 8 medium potatoes
- 150g butter, cubed
- salt
- freshly ground black pepper
- 1kg fresh salmon fillet
- 10ml (2 tsp) Dijon mustard
- 10ml (2 tsp) tomato sauce
- juice and zest of 2 lemons
- 10 caper berries, chopped, plus extra to garnish
- 4 spring onions, chopped
- 240g (2 cups) dry breadcrumbs
- 4 large eggs, lightly beaten
- vegetable oil, for deep-frying
- 250ml (1 cup) fresh sorrel, to serve
- 250ml (1 cup) fresh watercress, to serve
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