130g The Fishmonger Smoked Salmon
25g Salted Butter
25g The Pantry Plain Flour
3 slices White Bread
1 tsp Stonemill Paprika
2 Medium Eggs
Sea Salt and Black Pepper
Sunflower Oil, to fry
Make breadcrumbs with the sliced bread.
Peel the potatoes and cut into small chunks.
Break up the broccoli into florets.
Cook the potatoes and broccoli together in some boiling, salted water for about 6-7 minutes until tender.
Drain and process them in a food processor with the butter until blended.
Chop the smoked salmon into small pieces.
Mix the smoked salmon pieces with the broccoli mix, season with some black pepper and paprika – mix well.
Divide the mixture into 12, about 50g each.
Shape them into croquettes and put in the fridge to chill for 15 minutes.
Crack the eggs into a bowl and whisk.
Put the flour in another bowl and the breadcrumbs in yet another.
Roll the croquettes in the flour first, then the egg and then the breadcrumbs.
Put back in the fridge for another 5 minutes.
Fry the croquettes in oil for about 5 minutes, turning as you cook.
Drain and serve.
Great with a crisp salad and some Snackrite tomato salsa.