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Smoked Salmon Croquettes
I need a ‘Getting fancy with leftovers” section. Suffice to say I had a lot of leftovers after Jeroen slow-smoked the salmon (among other things) for me during the demo—there was simply too much food for the 2.6 people my family consists of.
So, I pulled the Ziploc bag filled with salmon out of the fridge and just stood there, taking in the moment and thinking of what to do with it, when it finally hit me: smoked salmon croquettes! Of course! Or should I say bitterballen?
Whatever you call them, the perfect way to get fish and vegetables into my kid is to throw mashed taters into the equation, cover the whole shebang with breadcrumbs and deep-fry it. Sad but true.
Ingredients:
2 cups mashed potatoes
9 oz (smoked) salmon
1/2 cup green peas
2 scallions
breadcrumbs
lemon juice
flat-leaf parsley
fresh dill
2 eggs
pepper
salt
egg
oil
Optional: Old Bay & Lawry’s lemon pepper
Directions:
The leftover salmon. It was so divine. Don’t tell anyone, but you can also do this with canned salmon.
I removed the skin and used a fork to make the pieces smaller. Transfer it to a big bowl.
And add your mashed potatoes.
I used 1/2 cup frozen peas for this. Well, I defrosted them first.
Finely mince two scallions and add them to the bowl.
You can never go wrong with fresh herbs. Flat-leaf parsley and dill. Chop a good handful of both but don’t go overboard on the dill, it’s powerful stuff.
Add the minced herbs to the bowl, squeeze in some lemon juice (a tbsp or two), and season with salt and freshly cracked black pepper. Want to get real fancy? Grate some of the lemon zest as well, that’s where all the flavor is.
This is completely optional but to me seafood needs a little old bay. Half a tsp or so. For those of you who can’t buy this, here’s my Old Bay copycat version.
Mix it up, cover the bowl and put it in the fridge for about an hour or so. Letting it firm up will help you shape the balls. Or triangles. Whatever rocks your boat.
Fast forward.
Lightly beat two eggs.
And put your breadcrumbs in a bowl. I like to season mine with a touch of Lawry’s lemon pepper—my one true addiction.
Grab a full dinner spoon of the filling and roll it in your hands.
Then dump the ball in the egg, shake off the excess egg and roll it around in the breadcrumbs. Repeat this process until you have two egg / breadcrumb coatings.
Put the croquettes back into the fridge for at least an hour.
Pour 1 liter/quart of oil (canola or even sunflower oil will do) into a pot, stick a candy/oil thermometer in there and wait ‘til the temperature is at 375F (180C). I used my stir-fry pan with thermo spot because A) I’m lazy and B) Ii couldn’t find my candy thermometer anywhere. Probably in the sand box, along with my cute, colorful silicone baking cups.
Carefully put the croquettes into the hot oil and fry them until crispy and brown, this will take 3 to 4 minutes. Don’t overcrowd the pan, that will make the temperature drop and it’ll become a greasy, soggy mess. Let them drain on a paper towel and serve them with lemon mayonnaise.
I know they don’t look it, but they were the most flavorful, crispy little bites I’ve had in a long time. They work as appetizer, party food, lunch or even dinner when you serve it with a salad on the side. Fun little bites.
| Smoked Salmon Croquettes | |
| Ingredients |
9 oz (smoked) salmon 1/2 cup green peas 2 scallions breadcrumbs lemon juice flat-leaf parsley fresh dill 2 eggs pepper salt egg oil |
| Directions |
Carefully put the croquettes into the hot oil and fry them until crispy and brown, this will take 3 to 4 minutes. Don’t overcrowd the pan, that will make the temperature drop and it’ll become a greasy, soggy mess. Let them drain on a paper towel. Serve with lemon mayonnaise. |
| Variations | Adding Old Bay (1/4 to 1/2 a tsp) to the filling and a hint of Lawry’s lemon pepper to the breadcrumbs takes these fun little bites to an even higher level. |
| Meal type: | Appetizer, Partyfood, Lunch |
| Servings: | 25 croquettes |
| copyright © kayotickitchen.com | |
17 Comments »
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These look absolutely delicious!
Happy blogoversary! These look amazingly tasty :).
These look heavenly! My family does not like salmon, so instead of salmon patties, I make tuna patties. I think I will try this recipe with tuna instead. Yummy! Hope you’re having a great vacation!
These look amazing! What a great idea! I’m from the Pacific NW, where we have salmon in great abundance, and I’ve never thought to use it up that way. Granted, it almost never is leftover. :-) We all love it. I also do cold leftover salmon on a green salad with my balsamic vinagarette and hazelnuts too… so good.
Kay, we make the same thing here, but we call it “Cutlets”. We use it as a snack, party food and as a side dish when we have biriyani or yellow rice..
This looks delicious. I’m sure I could even get DD to eat this. Thanks for sharing!
Looks so yummy!
I want some now!
I am equally in awe of that ziploc bag of salmon- oh boy it looks good!
Great recipe Kay. Terrific idea for leftovers. I guess this can work with other fish also.
Magda
Would this work for crab in place of the salmon? Would you change anything with it?
Could those be baked instead of fried? I just don’t eat fried food but the recipe looks yummy.
Wow those look positively amazing. Perfect for that party I’m having next weekend. Now if only I hadn’t eaten all that leftover sockeye…
I LOVE salmon- that looks delish! My absolute favorite salmon dish is <a href=”http://www.recipe4living.com/recipes/linguine_with_smoked_salmon.htm”>linguine with smoked salmon.</a> It’s definitely not healthy, but it tastes amazing!
Yesterday I prepared these croquettes and were delicious. Thanks for the recipe!
Your place is valueble for me. Thanks!…
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