Hot smoked salmon - Traditional -
- 90g butter
- 100g onion, finely chopped
- Salt and pepper
- 185g flour
- 625ml milk
- 40g cornflour
- 150g hot-smoked salmon, flesh flaked
- 1/4 cup chopped dill
- 1/2 cup chopped parsley
- 90g parmesan cheese, grated
- 2 tbsp capers, chopped
- Vegetable oil for frying
- 1 cup breadcrumbs
- 2 eggs beaten with a little milk
- Melt butter in a heavy-based saucepan. Add onion and season with salt and pepper.
- Cook until soft, without allowing onion to colour, about 15 minutes. Add 85 grams flour and cook, stirring continuously, for 20 minutes.
- Gradually add milk then cook for a further 10 minutes or until mixture boils. Sift in cornflour and mix well.
- Stir through salmon, dill, parsley, cheese and capers. Check seasoning, then allow to cool.
- Preheat a fryer to 180C or heat oil in a saucepan. Roll into balls and coat in remaining flour, then egg, then breadcrumbs. Deep-fry croquettes until golden. Serve with lemon wedges.
Tip: The mixture can be made the day before, then rolled into balls, coated and fried when needed.