Smoked Salmon Croquettes
Crispy panko-crusted croquettes filled with Le Fumoir's Norwegian Oak Smoked Salmon and creamy mashed potato. A comforting, golden bite that blends French croquette technique with a Japanese korokke crunch.
Ingredients(4 People)
- Le Fumoir Norwegian Oak Smoked Salmon – 150 g (flaked)
- Potatoes – 500 g (boiled and mashed)
- Spring Onion – 2 (finely sliced)
- Egg – 1 (beaten, for binding)
- Pinch of Salt & Pepper
- COATING
- Plain Flour – 50 g
- Egg – 1 (beaten)
- Panko Breadcrumbs – 100 g
- Vegetable Oil – for frying
- TO SERVE
- Japanese Mayonnaise – to taste
- Lemon Wedges
Le Fumoir Tip
Chill the shaped croquettes for 15 minutes before frying — it helps them hold together and gives an even crispier crust.
Method(35 Mins)
- 01 In a bowl, combine the mashed Potatoes, flaked Smoked Salmon and Spring Onion. Season with Salt and Pepper.
- 02 Shape the mixture into 8 small oval patties.
- 03 Chill the patties in the fridge for 15 minutes to firm up.
- 04 Coat each patty in Flour, then beaten Egg, then press into Panko Breadcrumbs until fully covered.
- 05 Heat Vegetable Oil in a pan to 175°C and fry the croquettes in batches for 2–3 minutes per side, until deep golden and crisp.
- 06 Drain on paper towel briefly, then serve hot with Japanese Mayonnaise and a squeeze of fresh Lemon.
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