Salmon croquettes with watercress and sorrel

June 30, 2011 (Last Updated: January 11, 2019)
Salmon croquettes with watercress and sorrel recipe
Print Recipe

Salmon croquettes with watercress and sorrel

Serves: 4
Cooking Time: 50 mins

Ingredients

  • 8 medium potatoes
  • 150g butter, cubed
  • salt and freshly ground black pepper,to taste
  • 1kg fresh salmon fillet
  • 10ml (2 tsp) Dijon mustard
  • 10ml (2 tsp) tomato sauce
  • juice and zest of 2 lemons
  • 10 caper berries, chopped, plus extra to garnish
  • 4 spring onions, chopped
  • 240g (2 cups) dry breadcrumbs
  • 4 large eggs, lightly beaten
  • vegetable oil, for deep-frying
  • 250ml (1 cup) fresh sorrel, to serve
  • 250ml (1 cup) fresh watercress, to serve

Instructions

1

Boil the potatoes in salted boiling water with the skin on until they are very soft. Peel while still hot and use a wooden spoon to push them through a sieve with the butter. This will create a fine, fluffy mash.

2

Preheat the oven grill to hot.

3

Season the salmon and grill for 10 minutes. Remove the skin and bones and roughly flake the fish into a large bowl. Add the mash, mustard, tomato sauce, juice, zest, capers and spring onions and mix lightly.

4

Divide the mixture into 8 and shape into little rugby balls. Roll each ball first in the breadcrumbs, then in the egg and again in the crumbs to form a crust.

5

Heat the oil and deep-fry the croquettes until brown and crispy. Drain and serve immediately with the sorrel and watercress.

 

 

More From FHE:

June 30, 2011 (Last Updated: January 11, 2019) By
Send this to a friend