sharing recipes from one generation to the next
In my household of only two people there are often leftovers.
I’m not very adept at controlling the quantities for just two portions, four seems my natural position, but then when I need to cook for four I make a meal for six. Maybe it’s just generosity, anyway, that’s how I came to have leftover poached salmon.
While I could have made pedestrian salmon patties, the quality of the leftover fish demanded something more glamorous, a worthy homage to the rich Tasmanian salmon and besides, my fridge was bulging with all sorts of options from which to choose.
After making the croquettes and checking what else was lurking in the fridge, I served a tapas style meal comprised entirely of leftovers; dip, pate, olives, cheese, charred red peppers and pickled zucchini. The salmon croquettes were the jewel in the crown.
Salmon Croquettes – makes 12
180g cold cooked salmon, flaked
1/2 cup cold cooked rice
1 tablespoon mayonnaise (mine was homemade tarragon mayo)
1 tablespoon snipped chives
1 tablespoon finely chopped parsley
1 tablespoon finely chopped pickled cornichon
1 hard boiled egg, finely chopped
sea salt and pepper to taste
1/2 cup potato flour
1 egg beaten with 2 tablespoons of milk or water
3/4 cup dry breadcrumbs (I used GF)
Using 2 forks, flake the salmon into a bowl then stir through the rice.
Add the mayonnaise and mix it through. The salmon and rice should adhere to one another.
Add the remainder of the ingredients and thoroughly incorporate.
Shape the mixture into 12 croquettes .
Toss each croquettes in the potato flour, coat with the egg mixture then roll in breadcrumbs.
Refrigerate for 1 hour.
Deep fry until golden.