Mini Christmas Pudding Potato and Salmon Croquettes with Dill Tartare Sauce

Serves
BoneBoneBoneBone
Cooks In
Cooking Time 1hr 30min

Ingredients

Potato and Salmon Croquettes:
400g Scotty Brand Potatoes, chopped into chunks
Knob of butter
Splash of milk
100g Scotty Brand Smoked Salmon, chopped
2 spring onions, finely sliced
Handful of flat leaf parsley, roughly chopped
Zest of 1 lemon
1 heaped tbsp mayonnaise
Pinch cayenne pepper
50g plain flour
2 large eggs
100g panko breadcrumbs
Sunflower oil
Salt and pepper
Parsley leaves (for decoration)
Redcurrants (for decoration)

Dill Tartare Sauce:
3 tbsps. mayonnaise
1 tbsp capers, chopped
1 tbsp gherkins, chopped
2 tbsps. dill, chopped
Juice of 1 lemon
Pepper

METHOD

  1. Peel and chop 400g Scotty Brand Potatoes into chunks. Put into a saucepan with 1 tsp salt and cover with plenty of water. Boil for 15-20 minutes until cooked through.

  2. Drain the potatoes and leave to steam dry for 5 minutes.

  3. Mash the potatoes well, then add a knob of butter, a splash of milk and seasoning. Stir until smooth and leave to cool.

  4. Once the mashed potatoes are cool, add the Scotty Brand Smoked Salmon, spring onions, parsley, lemon zest, mayonnaise, cayenne pepper and seasoning.

  5. With wet hands shape the mixture into 12 balls and place in the fridge for one hour to firm up (or if you’re short on time, 30 minutes in the freezer).

  6. Once firm roll each ball in flour, tap off the excess, then dip in the beaten egg mixture and finally roll in the panko breadcrumbs until well coated.

  7. Heat some sunflower oil in a medium saucepan over a medium/high heat. Make sure you only fill the pan half-full with oil.

  8. To test if the oil is hot enough, drop one breadcrumb into the oil. If it browns in 20 seconds the oil is ready, if it burns straight away your oil is too hot.

  9. Very carefully lower the croquettes using a slotted spoon into the hot oil – don't overfill your pan. Deep fry until golden brown and remove to drain on kitchen paper.

  10. Use a cocktail stick to make a hole in the top of each croquette and insert a parsley leaf. Top with three redcurrants to resemble Christmas puddings.

  11. For the dill tartare sauce: mix all of the ingredients in a bowl and refrigerate until required. Serve with croquettes and enjoy!

Recipe created and photographed by @bethsbakesandbites 

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