These Smoked Trout Croquettes are soft and creamy on the inside and crunchy on the outside. Serve the Smoked Trout Croquettes with Dill Mayonnaise and steamed baby carrots. Smoked Trout can be substituted for smoked salmon in this easy fish cake recipe.
Smoked Trout Croquettes with Dill Mayonnaise Recipe
Makes 12
Ingredients:
2 smoked trout (about 330g each)
60g butter
1 small brown onion, finely chopped
1 cup plain flour
1 cup milk
⅓ cup fresh dill, finely chopped
1 orange, juiced, rind finely grated
2 eggs, whisked
1½ cups dried breadcrumbs
1¼ cups whole egg mayonnaise
white pepper
oil for shallow frying
steamed baby carrots, to serve
Method:
Remove skin from trout and discard. Remove meat from carcass, discarding bones. Chop meat. Melt butter in a saucepan over medium heat. Add onion; cook for 3 minutes or until tender. Add ½ cup flour; stir until combined and mixture begins to bubble. Remove from heat; slowly add milk. Return to heat. Stir until mixture comes to the boil. Reduce heat to low and simmer for 1 minute or until thickened. Set aside to cool. Stir in trout, ¼ cup dill, orange rind and 2 tbsp orange juice. Transfer to a bowl. Cover and refrigerate for at least 4 hours, preferably overnight.
Place remaining flour, egg and breadcrumbs in separate bowls. Form ⅓-cup quantities of trout mixture into 12 sausages. Coat with flour, egg, then breadcrumbs. Place on tray. Freeze for 10 minutes.
Combine mayonnaise, 1 tbsp orange juice and remaining dill in a bowl. Season with salt and white pepper.
Heat oil in a frying pan over medium heat. Add 3-4 croquettes and cook for 4 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining croquettes. Serve with carrots and dill mayonnaise.
