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serves for
4
total time
1
HR
35
MIN
ingredients
Vegetable oil
1 l
Salmon
400 gr
Maris piper potatoes
400 gr
All purpose flour
100 gr
Eggs
3
Breadcrumbs
120 gr
Parsley
1 tbsp
Lemons
1
Salt
Pepper
Dill
to garnish
Preparation
- Place the salmon fillet in a large saucepan and cover with water.
- Poach over a medium heat for 10-12 minutes until just cooked and springy to the touch.
- Drain and allow to cool to one side.
- Boil the potatoes in a large pan of salted boiling water until tender; usually 15-20 minutes.
- Drain and allow to cool for two minutes before mashing.
- Flake the salmon in a separate bowl and transfer to a food processor along with the potato, one of the eggs, parsley, 50 g of plain flour and seasoning.
- Pulse until smooth and transfer to a mixing bowl and chill for 30 minutes.
- Meanwhile, heat the vegetable oil in a large heavy-based saucepan to 170 degrees.
- Take 2 tbsp of the mixture to form cylindrical croquettes using your hands. Roll in the remaining flour and pat off any excess.
- Dip in the egg and coat in the breadcrumbs evenly before arranging on a lined baking sheet.
- Deep-fry the croquettes in batches for 3-4 minutes until golden brown and crispy.
- Serve immediately with lemon wedges and sprigs of dill.
