TRIPLE SALMON CROQUETTES
INGREDIENTS (MAKES 12)
2 potatoes, mashed
1 fillet Huon blackened spiced smoked salmon
2 tbs Huon smoked salmon pate
small bunch of coriander, roughly chopped
small bunch of parsley, roughly chopped
small bunch of chives, roughly chopped
1 tsp pepper
1 tbs Hilfarm wasabi mustard
1 cup bread cumbs, for rolling
mayonnaise to garnish
With your mashed potato in a large bowl, peel the skin off the salmon fillet and flake into the bowl then add the pate, coriander, parsley, chives and mix it through with your hands until well combined. Add the pepper, a pinch of salt and wasabi then mix it through.
Have a plate of flour, whisked eggs and bread crumbs ready for dipping the rolled mixture.
To roll the mixture dip your fingers in water to avoid sticking and roll in your hands to the size golf balls. Once all the mixture is rolled into balls dip them in the flour, egg and finish by coating them with the crumbs.
Have a hot pot of oil ready and dip the balls in for around 30 seconds to create a nice crisp crumb.
Finish by adding a drop of mayonnaise and a spoonful of caviar on each croquettes and serve.