- 200g smoked salmon – Chopped up
- 45g butter
- 1 medium white onion – Finely diced
- 1 small clove of garlic (Optional) – Finely diced
- 90g all purpose flour – Plus extra for dusting
- 375ml of cold fish stock or milk
- 1 egg – Beaten
- 1-2tbs of pesto (Optional)
*Makes about 10-12 croquettes
The night before:
- Melt the butter in a medium-heated pan.
- When the butter has melted, add in the onions and garlic and sweat gently until soft and translucent (About 10 minutes).
- Add in the flour and whisk until you form a roux. Make sure there are no lumps.
- Gently pour in 1/3 of the stock or milk, whisking slowly until everything has been incorporated and there are no lumps.
- Repeat Step 4 two more times with the remaining stock or milk.
- When everything is nice and smooth, bring the mixture to a boil and then simmer for 5-10 minutes, or until it coats the back of the spoon nicely.
- Turn off the heat and let the mixture cool down a bit before adding the salmon. If you are using pesto, add it in during this step as well.
- Transfer the mixture to a container and when it is fully cooled down, cover and leave in the fridge overnight.
The next day:
- Prepare your breading station i.e. three separate bowls for your flour, egg wash and breadcrumbs.
- Take the croquette mixture out of the fridge.
- With a regular tablespoon scoop out a portion of the mixture and roll it into a cylinder with your hands.
- Coat it in flour and dust off the excess.
- Coat it in the egg wash and allow the excess to drip off.
- Coat the mixture in the breadcrumbs by using your fingers and palms to gently push some of the breadcrumbs into the mixture. Set aside.
- Repeat Steps 3-6 with the remaining croquette mixtures.
- Place in the fridge for 30 minutes.
- Heat about 2 inches of oil in a pan until the temperature reaches 180*C
- Fry your croquettes until the outside is crisp and golden brown. Do this in batches.
- Let them rest on a wire rack for about 1-2 minutes before serving.
Tips and Tricks:
- For a croquette with a more liquid like consistency, reduce the four to 60g instead and fry at 210*C for 1-2 minutes to prevent the croquette from breaking down in the oil.
- If you are opting for the more liquid-like croquette as mentioned above, it’s best to take half the mixture out first and shape them and leave the other half in the fridge first. Otherwise, by the time you get to the halfway mark the mixture will be too soft to handle.
- The pesto can be a mix of anything you like. I find what works best with this recipe is a mix or parsley, mint and basil but that is my personal preference. It could be blended spinach, kale, coriander etc. Experiment!
- Use plastic gloves if you don’t like the mixture sticking to your hands or just flour your hands.
- Replace smoked salmon with iberico ham and don’t use the pesto for one of the many “classic” versions of a Spanish croquette.
- Add diced sautéed mushrooms and spinach for a vegetarian version.
- Stir in minced sautéed minced meat.
- My personal favourite, cubes of raw salmon belly. TRY THIS!