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Salmon Croquettes

Salmon Croquettes

Salmon Croquettes

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

for crumbing:

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.

Serve immediately

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

27 comments on “Salmon Croquettes

  1. missfoodfairy
    February 1, 2017

    I love a good croquette Sandra. I never would have thought about putting salmon in croquettes though & I love it! Pinning for later πŸ™‚ xx
    https://missfoodfairy.com/2017/01/24/asian-beef-noodle-salad-bowls/

    Like

    • ladyredspecs
      February 2, 2017

      Salmon croquettes are delicious and while traditionally made with canned fish, this version with pre cooked leftovers was delicious.

      Liked by 1 person

  2. Debi @ My Kitchen Witch
    January 10, 2017

    What a wonderful way to use up leftovers! I love croquettes – called keftedes here and polpettine in Italy and I expect many other countries have similar ways of using up leftovers. I love the idea of a tapas dinner.

    Like

  3. StefanGourmet
    January 10, 2017

    They look great. Somehow the combination of ingredients makes me think of sushi, so perhaps soy sauce or wasabi would work as a condiment πŸ™‚

    Like

    • ladyredspecs
      January 10, 2017

      Not sure soy would work, but wasbi mayonnaise would be a delicious touch

      Like

  4. Penne Cole
    January 9, 2017

    I love creative ideas like this to use up leftovers. We are only two at home as well but we often cook for 4 and take the leftovers to work for lunch.

    Like

  5. Moya
    January 8, 2017

    These look so tasty Sandra and sounds like you had a meal fit for a king. I find it hard to cook for two and usually end up with more πŸ™‚

    Like

  6. Linda Duffin
    January 6, 2017

    Lovely! I could scoff a plate of those right now.

    Like

  7. M. L. Kappa
    January 6, 2017

    I’m definitely making these! I make salmon fish cakes, but using potato. I love the idea of the rice, also the cornichons, which my grandchildren love! And I generally love your recipes, Sandra, even though I don’t comment enough…

    Like

    • ladyredspecs
      January 6, 2017

      That’s nice to know Marina, and I hope you enjoy the salmon croquettes when you make them. 😊

      Liked by 1 person

  8. Conor Bofin
    January 6, 2017

    Sandra,
    They look delicious. I love the creamy centre and the decidedly crunchy crisp, thin exterior. Delicious.

    Like

    • ladyredspecs
      January 6, 2017

      Thanks Conor, I agree, it’s the soft centre and crunchy coating that makes a good croquette

      Liked by 1 person

  9. katechiconi
    January 6, 2017

    I bet they tasted wonderful… The chance of anything like leftover salmon happening in this house is remote, it always gets gobbled up first time round 😦

    Like

  10. Lisa @ cheergerm
    January 5, 2017

    Well they look pretty darned delicous. Nothing like that ‘day after something very tasty when nothing else quite compares’ kind of feeling…

    Like

  11. Nancy |Plus Ate Six
    January 5, 2017

    I always order croquettes whenever I see them on a menu but I’m not confident enough to deep fry myself at home I’m afraid. I guess I could shallow fry instead πŸ™‚

    Like

    • ladyredspecs
      January 7, 2017

      I understand your fear, shallow frying is fine. Good luck in Tokyo..

      Like

  12. Francesca
    January 5, 2017

    I would kill to eat them right now!!!

    Like

  13. Ardys
    January 5, 2017

    Having salmon for dinner tonight. Now wishing I had bought extra so I would have leftovers. Thank you Sandra.

    Like

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