Salmon tartar

  

Shrimp croquettes
 
  • 400 GRAM SALMON, raw in cubes
  • 1 CUCUMBER, in thin slices
  • 4 GHERKINS, chopped finely
  • 2 TBSP LEMON JUICE
  • 2 TBSP OLIVE OIL
  • 1 TBSP CAPERS
  • 1 TBSP DILL, chopped
  • 1 TBSP MUSTARD
    •
 
  • 100 GRAM SHRIMP, shelled
  • 1 CUP FLOUR
  • 2 TBSP BUTTER
  • 1 1/2 CUP MILK
  • 50 GRAM CHEESE, grated
  • 2 EGGS, split
  • 1 CUP BREAD CRUMBS
    •

Mix the salmon with the lemon juice, olive oil, dill, mustard and salt and fresh milled pepper to taste. Leave to marinate for one hour. Add the gherkins and capers and stir. Arrange the cucumber slices on a plate and put the salmon in the middle.

Melt the butter and add 2 tablespoons flour. Heat slowly for a few minutes while stirring. Add the milk and bring to the boil, stir continuously. Simmer for 2 minutes, turn off the heat. Add the cheese, 1 egg yolk, shrimps and pepper and salt to taste. Put this mixture in the fridge for 2 hours. Form 10 croquette shapes. Take out three plates, put bread crumbs in one, flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.


Click for Worldcook's recipe page

 

Back to recipe with picture