• 2 Eggs, 2 egg yolks for mix, egg whites for crumbing
• 500g Potatoes
• 400g Boneless hot smoked trout fillets
• ¼b Chives, chopped
• Salt and pepper to taste
• 1 cup Flour
• 1 cup Breadcrumbs or panko crumb
• Oil for deep frying
• Mayonnaise, salad cream or tartare sauce
• Baby herbs

• Peal and boil potatoes until cooked, drain well and mash.
• Flake the smoked trout into the mash, season, separate 2 eggs add egg yolks and chive to mash mix, keep the egg whites for crumbing.
• Mix well and form into croquettes.
• Roll croquettes in flour, lightly whisked egg whites and crumbs.
• Heat deep fryer to 180c and fry until golden.
• Place croquettes on to plates, serve with mayonnaise, salad cream or tartare sauce.
• Garnish with baby herbs.