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Smoked Trout Croquette

Smoked Trout Croquette

by Kai Ellmann
  • 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.