Salmon croquettes with tartar sauce
Ingredients
- 500g of potatoes for mashing
- 400g skinless salmon
- 3 tbsp chopped parsley
- 1 egg
- 1 tablespoon of flour
- 1 teaspoon of curry powder
- salt
- 3 tablespoons of mild-flavoured olive oil
- 1 egg yolk
- 1 teaspoon of mustard
- 150ml of mild-flavoured olive oil
- 1 tablespoon of gherkins
- 1 tablespoon of capers
- 5 tablespoons of chopped chervil
- Pepper
Tip
Instructions
Peel the potatoes, dice them, then place them in a saucepan with cold, salted water and bring to the boil. Cook for 10–15 minutes from when the water starts boiling. Drain and then mash with a fork. Leave to cool.
- Meanwhile, cook the salmon in a frying pan, then slice it thinly.
Next, mix the potatoes with the salmon, egg, flour, salt and curry powder. Then shape the mixture into 24 small patties and place them in the freezer for 10 minutes.
Next, prepare the sauce: make a mayonnaise using the egg yolk, 1 teaspoon of mustard and 150ml of olive oil. Then add the gherkins and the chopped capers, along with the chervil and some pepper.
- Heat the 3 tablespoons of olive oil in a frying pan, then fry the patties until golden brown, 3 minutes on each side. Serve with the tartar sauce.
Tip
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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