These croquettes take about 30 minutes to put together but can be frozen and stored in the freezer for up to a month. They are such an incredible appetizer or party snack that is sure to impress your friends. A cold glass of Albarino is all you need to turn this into a party!
Makes: 18 Large Croquettes
1lb russet potato
1 leek, washed and sliced thin
1 tbs olive oil
1 6oz can of Smoked American Salmon
1 clove garlic, finely minced
Sea salt and ground white pepper to taste
3 eggs
3 tbs AP Flour
1 cup unseasoned breadcrumbs
Aioli for serving (recipe Follows)
Directions
1. Cook the potatoes.
Peel and cube the potatoes, then place in a pot and cover with cold, well-salted water. Bring to a boil and cook until fork-tender. Drain and mash until smooth. Let cool slightly.
2. Soften the leeks.
In a frypan over low heat, cook the sliced leeks in olive oil until soft and translucent, not browned. Set aside to cool.
3. Build the mixture.
In a large bowl, combine mashed potatoes, cooked leeks, smoked salmon, and 1 egg. Season with sea salt and pepper. Mix until fully combined—the mixture should be firm and hold together when rolled.
4. Shape the croquettes.
Roll the mixture into balls (about golf ball size, or smaller if preferred). Place on a tray and set aside to cool.
5. Set up the coating station.
Place flour in one bowl, whisk the remaining 2 eggs in another, and add almond meal to a third bowl.
6. Coat the croquettes.
Roll each ball first in flour, then dip in egg, and finally coat in breadcrumbs, pressing lightly to adhere. Set aside on a clean tray.
7. Cook until golden.
Heat a thin layer of olive oil in a large frypan over medium heat. Add croquettes and cook, turning frequently, until evenly golden and heated through on all sides.
8. Serve.
Serve warm with a squeeze of lemon and aioli.
Home Made Aioli
1 egg yolk
Juice of a lemon
1 clove of garlic, minced
1 cup of neutral oil
Add an egg yolk, some minced garlic, lemon juice, a pinch of salt and oil to the cup of a hand blender, then blend it starting from the bottom and slowly pulling it up, letting the vortex slowly draw oil down into the blade. It's the fastest, easiest, most foolproof way to make home made aioli. Truly a game changer.
Note that if it looks too thick, you can add a teaspoon or so of water or more lemon juice to thin it out. If it is too thin, pour a ribbon of oil in while continuing to whip it with the hand blender.