Smoked Salmon and Leek Croquets
These smoked salmon and leek croquets are perfectly crispy on the outside, and warm and soft and fluffy on the inside. Plus, they are perfectly smoky from the smoked salmon which pairs so perfectly with the freshness of the lemony herb sauce!
For the croquets:
1 lbs potatoes (about 3 medium potatoes) russet or yukon golden
1 can of fishwife smoked salmon
3 cups of thinly sliced leeks
1/2 tsp garlic powder
1/4 tsp black pepper
Salt to taste
1/2 cup flour
1 tbsp corn starch (optional)
1 cup panko breadcrumbs
1 tbsp milk or water
Oil for frying
For the lemony herb sauce:
1/2 cup greek yogurt
1/2 cup mayonnaise
Juice and zest of one lemon
1/3 cup dill
1/4 cup parsley leaves
1/4 cup cilantro
1/4 tsp garlic powder
Salt and black pepper to taste
Make the sauce:
Very finely chop the herbs. In a bowl, add in all the ingredients and mix until fully combined. Give it a taste and adjust the salt and pepper. If you like it more acidic, add more lemon juice until it reaches your desired flavor.
Cook the potatoes:
Peel the potatoes and cut them into large chunks. Add them into a pot of boiling water with a generous pinch of salt. Boil until they are fully cooked and fall off the fork.
Caramelize the leeks:
Place a pan on medium high heat and add 1-2 tbsp olive oil to the pan. Once the oil is hot and has just started to smoke, add in the leeks. Sprinkle a pinch of salt over them and stir occasionally for about 3 minutes. Turn the heat down to medium low and deglaze the pan with a splash of water (about 2 tbsps) and a bit more oil, or a tablespoon of butter. Stir occasionally until the leeks are nice and jammy. About 5 minutes. Set aside.
Make the croquets!
In a large mixing bowl, add in the potatoes, caramelized leeks, and a can of drained smoked salmon. Use a potato masher or fork to mash and combine everything together. Add in the garlic powder and black pepper and mix. Give it a taste and adjust the salt.
In a separate bowl, add in flour, corn starch, and a pinch of salt and mix. In another bowl, whisk an egg along with the milk or water. Finally, in a third bowl, add your panko breadcrumbs.
Use a cookie scoop to scoop out the potato mixture and form it into a patty with your hands. Dip both sides of each patty in the flour mixture, then the egg mixture, then the breadcrumbs. Make sure all the edges and sides are covered in breadcrumbs. Repeat the process until you have used up all the potato salmon mixture.
Add oil in a pot or deep pan until it’s at least about 2 inches deep. Place on medium high heat until all the oil is heated up. You can test it by gently dipping part of a croquet in the oil (but don’t drop it in there!) and if it sizzles (like in the video) it’s ready. Drop in a few croquets at a time depending on the size of your pot/pan, but do not crowd them. Move them around until they float to the top and are perfectly golden on every side. Take out of the oil and place on a wire rack. Repeat until you have fried all of your croquets. Let cool for at least 5 minutes before you eat them. Don’t burn your mouth!
Dip the croquets into the lemon herb sauce and enjoy!