A little bit like the classic fish cake but with a classy twist, these smoked trout potato croquettes with herb dipping sauce are the perfect accompaniment to your menu.
Looking for more fish cakes or more fish recipes
Ingredients
Method
Place milk, bay leaves and herb stalks in a large heavy-based saucepan over medium heat. Cook for 3 minutes or until just below simmering point.
Meanwhile, melt butter in a medium heavy-based saucepan over medium heat. Add ¾ cup of the flour, whisking until smooth; cook for 2 minutes or until mixture turns white and frothy. Add ⅓ cup of the milk mixture at a time, avoiding adding the stalks, whisking continuously until mixture becomes smooth after each addition. Cook, stirring continuously, for 3 minutes or until very thick.
Add trout, chives and lemon rind, season; stir to incorporate trout evenly. Spoon onto a large tray lined with baking paper; refrigerate until set.
Make herby dipping sauce.
Finely chop dill and parsley leaves; fold through sauce.
Divide croquette mix into 15 portions; roll each into a large smooth round.
Prepare three bowls: one with remaining flour, one with eggs combined with extra milk, and one with breadcrumbs. Coat each croquette in flour, egg mixture, then breadcrumbs; pat carefully to ensure they are well covered.
Heat oil in a large heavy-based saucepan over medium heat until 180°C/350°F (or when a cube of bread turns golden in 15 seconds). Fry croquettes, turning, for 3 minutes or until golden and crisp. Remove with a slotted spoon to paper towel to drain. Season to taste.
Serve croquettes and dipping sauce immediately, topped with extra dill sprigs.
Herby dipping sauce
Whisk yolks and lemon juice in a small heatproof bowl over a saucepan of simmering water for 3 minutes or until pale and thick. Whisking continuously, add oil in a slow, steady stream. Remove from heat. Stir through cornichons and capers; season. Cover directly with plastic wrap; cool until needed.
