Hot Smoked Salmon and Dill Croquettes - Foppen Seafood
Creamy salmon and herb croquettes coated in flour, egg, and breadcrumbs—perfectly fried and served with a squeeze of lemon for a delicious treat.
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Cooking tools:
- Deep fryer
- Sifter
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Mixing bowl
- Slotted spoon
- Plate
- Serving platter
Ingredients
- 3,2 oz / 90 g butter
- 3,5 oz / 100 g onion, finely chopped
- salt
- pepper
- 3 oz / 85 g flour
- 2,64 cup / 625 ml milk
- 1,4 oz / 40 g cornflour
- 1 hot smoked salmon fillet, flaked
- ¼ cup / 32 g chopped dill
- ½ cup chopped parsley
- 3,3 oz / 90 g parmesan cheese, grated
- 2 tbsp. capers, chopped
- vegetable oil for frying
- 1 cup / 128 g breadcrumbs
- 2 eggs beaten with a little milk
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