Smoked Salmon Croquettes

Ingredients

Bechamel Sauce

50 g Butter

50 g plain flour

1 cup hot milk

½ onion, diced

 

salt

500 g smoked salmon or cooked salmon

1 tablespoon Dijon mustard (Mailee)

1 bunch chives, finely chopped

1 bunch dill, finely chopped

1 tablespoon chopped thyme leaves

 

Coating

3 eggs

1 cup plain flour

2 cups homemade breadcrumbs (or panko crumbs)

pinch salt

 

oil for deep frying

Method

Bechamel Sauce

Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool.

 

Finely slice the salmon and add to the cooled béchamel with the chive, dill and mustard. Season the mixture with salt and pepper and mix thoroughly.

Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them.

Leave them in the fridge for about an hour and then deep fry until golden brown