Stilton croquets

Salmon sandwich

• 125 GRAM STILTON, mashed
• 100 GRAM BREAD CRUMBS
• 4 TBSP PORT WINE
• 1 TBSP CHIVES, chopped
• 1 EGG, beaten

• 8 SLICES WHITE BREAD
• 200 GRAM SMOKED SALMON, in slices
• 4 TBSP MAYONNAISE
• 1 TBSP HORSERADISH, grated
• GARDEN CRESS

Mix the stilton with half of the bread crumbs, the port and the chives, divide this mixture in four portions and form these into croquets. Roll them first through the egg and then through the remaining breadcrumbs. Put them in the freezer for one hour. Deep fry at 170 degrees Celsius until light brown.

Stilton is named after a town in Leicestershire, Great Britain. The cheese was not produced there, but there was a big cheese markets where travellers bought their food on the way from London to York or vice versa. Stilton cheese is normmally between 8 and 18 weekes old and combines well with Port wine. For more recipes with stilton, see stilton soup and eggplant with stilton.