Recipes
Salmon Croquettes with Blue Cheese Remoulade
Makes 6 servings
Great idea for your next lunch! The Blue Cheese Remoulade is a new sauce that will compliment the salmon croquettes.
Ingredients
Blue Cheese Remoulade:
- ½ cup Castello-Rosenborg® Crumbled Blue
- ½ cup thinly sliced green onions
- ¼ cup chopped fresh dill
- ½ cup sour cream
- ¼ cup buttermilk
Croquettes:
- 1 cup corn kernels
- 1 cup cooked salmon, coarsely chopped
- 3 tablespoons Lurpak® Unsalted Butter
- ½ cup finely chopped shallots
- ¾ cup finely chopped celery
- 1 ½ cups soft breadcrumbs
- 2 eggs, lightly beaten
- 1 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons salt
- Flour
- 3 tablespoons vegetable oil
Directions
1. Prepare remoulade: Combine all the ingredients with exception of the buttermilk in a small bowl. Gently stir in the buttermilk and set aside until ready to serve.
2. Prepare the croquettes: Pulse the corn in a food processor until roughly chopped. Combine the corn with the salmon in a medium bowl, set aside.
3. Melt the butter in a skillet and sauté the shallots and celery until they soften, about 3 minutes. Toss with the corn and salmon. Add the breadcrumbs and egg, toss. Season with mustard, Worcestershire sauce and salt.
4. Divide the mixture into 12 portions and form into cylinders. Roll lightly in the flour, just enough to coat. Chill for 15 minutes.
5. Heat the oil over medium-high heat. Add the croquettes and cook until golden brown, about 1 ½ minutes. Reduce the heat and carefully turn the croquette over and continue cooking for 2 minutes. Remove and set on a paper towel to drain. Serve with Blue Cheese Remoulade.