Salmon Croquettes

Name: Salmon Croquettes (Lazackrokett)
Cuisine: Hungarian
Ingredients: 500 g/1¼ lb salmon fillet, skin and bones removed; 2 slices white bread; 100 ml/3½ fl oz/scant ½ cup milk; 1 large egg, beaten; 30 ml/2 tbsp finely chopped fresh dill; 150 g/5 oz/10 tbsp butter; 2-3 garlic cloves, crushed; 200 g/7 oz/3½ cups brioche breadcrumbs, toasted; vegetable oil, for shallow-frying; salt and ground black pepper; salt and ground black pepper; 200 g/7 oz/scant 1 cup good-quality mayonnaise; 30 ml/2 tbsp sour cream; 5 ml/1 tsp French mustard; 30 ml/2 tbsp creamed horseradish; 2.5 ml/½ tsp fennel seeds, finely ground; about 15 ml/1 tbsp fresh horseradish root, grated (optional); about 30 ml/2 tbsp lemon juice

Lazackrokett

Preparation info

Makes
20-25

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Croquettes are small savoury or sweet preparations, and are very typically offered as a canapé or appetizer in Hungarian cuisine. Mostly they are made from potatoes, but croquettes can also be made with veal, chicken, mushrooms, rice or fish.

Ingredients

500 g/1¼ lb salmon fillet, skin and bones removed
2 slices white bread

Method

To make the horseradish mayonnaise, put all the ingredients, except the horseradish root and lemon juice, in a large bowl and mix well. Adjust the flavours by adding the grated horseradish, if you like it hotter, and lemon juice to taste.
To make the croquettes, chop the fish finely. Soak the bread slices in the milk and squeeze out as much of the surplus liqui

PER SERVING: Energy 203kcal/845kJ; Protein 6g; Carbohydrate 8g, of which sugars 1g; Fat 16g, of which saturates 5g; Cholesterol 44mg; Calcium 30mg; Fibre 0.6g; Sodium 183mg