Jul 29, 2010

Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

I removed the skin and used a fork to make the pieces smaller. Transfer it to a big bowl.
Smoked Salmon Croquettes

And add your mashed potatoes.
Smoked Salmon Croquettes

I used 1/2 cup frozen peas for this. Well, I defrosted them first.
Smoked Salmon Croquettes

Finely mince two scallions and add them to the bowl.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

Fast forward.

Lightly beat two eggs.
Smoked Salmon Croquettes

And put your breadcrumbs in a bowl. I like to season mine with a touch of Lawry’s lemon pepper—my one true addiction.
Smoked Salmon Croquettes

Grab a full dinner spoon of the filling and roll it in your hands.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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.
Smoked Salmon Croquettes

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

Smoked Salmon Croquettes
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
Directions
    Remove the skin and break the salmon up with a fork. Add two cups mashed potatoes, 1/2 a cup (defrosted) peas, and 2 finally minced scallions. Chop your fresh herbs and add them to the filling along with some fresh lemon juice ( a tbsp or 2), salt and freshly cracked black pepper. Mix it up, cover the bowl and put it in the fridge for about an hour or so.
    Lightly beat two eggs and put the breadcrumbs in a seperate bowl. Grab a full dinner spoon of the filling and roll it in your hands. 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 and put the croquettes back into the fridge for at least an hour.

    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

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    18 Comments »

    1. 1

      These look absolutely delicious!

      Ann M. on Jul 29, 2010 @ 4:34 pm Reply
    2. 2

      Happy blogoversary!  These look amazingly tasty :).

      Xiaolu @ 6 Bittersweets on Jul 29, 2010 @ 5:38 pm Reply
    3. 3

      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!

      Tracy (Oklahoma) on Jul 30, 2010 @ 1:02 am Reply
    4. 4

      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.

      naomig on Jul 30, 2010 @ 2:38 am Reply
    5. 5

      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..

      Nir on Jul 30, 2010 @ 7:22 am Reply
    6. 6

      This looks delicious. I’m sure I could even get DD to eat this. Thanks for sharing!

      Meredith on Jul 30, 2010 @ 11:35 am Reply
    7. 7

      Looks so yummy!

      Diana on Jul 30, 2010 @ 11:51 am Reply
    8. 8

      I want some now!

      PeachRainbow on Jul 30, 2010 @ 12:49 pm Reply
    9. 9

      I am equally in awe of that ziploc bag of salmon- oh boy it looks good!

      Vanessa on Jul 31, 2010 @ 10:41 am Reply
    10. 10

      Great recipe Kay. Terrific idea for leftovers. I guess this can work with other fish also.
      Magda

      my little expat kitchen on Jul 31, 2010 @ 2:50 pm Reply
    11. 11

      Would this work for crab in place of the salmon?  Would you change anything with it?

      jean on Jul 31, 2010 @ 8:01 pm Reply
    12. 12

      Could those be baked instead of fried?  I just don’t eat fried food but the recipe looks yummy.

      Janie on Aug 2, 2010 @ 6:23 am Reply
    13. 13

      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…

      Elizabeth on Aug 10, 2010 @ 4:22 pm Reply
    14. 14

      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!

      Kathryn on Aug 25, 2010 @ 11:34 pm Reply
    15. 15

      Yesterday I prepared these croquettes and were delicious. Thanks for the recipe!

      Sonia - L'Exquisit on Sep 17, 2010 @ 11:23 am Reply
    16. 16

      Your place is valueble for me. Thanks!…

      ugg pas cher france on Jan 31, 2012 @ 3:55 am Reply
    17. 17

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      ugg chaussure homme on Jan 31, 2012 @ 3:55 am Reply
    18. 18

      Yum! I am so going to make these! Thanks for the recipe!

      Laura Curtin @ Incredibly Edible on Feb 10, 2014 @ 5:48 am Reply

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