Salmon Croquettes with Salsa 

 | RICARDO

Ingredients

• 1/2 cup (125 ml) chicken broth
• 1/4 cup (55 g) butter
• ½ cup (75 g) unbleached all-purpose flour
• 2 eggs
• 1 egg yolk
• 1 lb (450 g) salmon fillet, cooked and flaked (about 2.5 cups / 625 ml cooked fish) (see note)
• 15 cherry tomatoes, quartered
• 1 store-bought roasted red bell pepper, patted dry, peeled and diced
• 1 avocado, ripe but firm, cubed
• 1 lime, juice only
• 1 tsp fresh cilantro, finely chopped
• 1 pinch cayenne pepper
• 1/2 lb (225 g) white corn chips
• 1/2 cup (75 g) unbleached all-purpose flour
• 1 egg
• 1 egg white
• 3 tbsp (45 ml) olive oil