Made with

Foppen-Hot-Smoked-Salmon-front

Hot smoked salmon - Traditional -

Where to buy
FOPPEN-by-StR-1335
FOPPEN-by-StR-1300
FOPPEN-by-StR-1352
  • 3,2 oz / 90 g butter
  • 3,5 oz / 100 g onion, finely chopped
  • salt and pepper
  • 3 oz / 85 g flour
  • 2,64 cup / 625 ml milk
  • 1,4 oz / 40 g cornflour
  • 1 hot smoked salmon fillet, flaked
  • ¼ cup / 32 g chopped dill
  • ½ cup chopped parsley
  • 3,3 oz / 90 g parmesan cheese, grated
  • 2 tbsp. capers, chopped
  • vegetable oil for frying
  • 1 cup / 128 g breadcrumbs
  • 2 eggs beaten with a little milk
  1. Melt butter in a heavy-based saucepan. Add onion and season with salt and pepper.
  2. Cook until soft, without allowing onion to colour, about 15 minutes. Add 3 oz / 85 g flour and cook, stirring continuously, for 20 minutes.
  3. Gradually add milk then cook for a further 10 minutes or until mixture boils. Sift in cornflour and mix well.
  4. Stir through salmon, dill, parsley, cheese and capers. Check seasoning, then allow to cool.
  5. Preheat a fryer to 350°F / 180°C 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.

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