Salmon Croquettes



Ingredients

• ¹⁄₂ cup white wine
• 3 tablespoons Fisherman's Co-Op Seafood Spice
• 1 tablespoon salt
• 400g boneless salmon filet
• 1 ¹⁄₂ cups dried bread crumbs
• 3 tablespoons melted unsalted butter
• 4 finely chopped spring onions 
• 1 small finely chopped brown onion
• 2 beaten eggs
• Juice of a lemon
• Olive oil for frying

Method 

1. Combine the ingredients: In a frypan on a high heat, combine wine, four cups of water, 2 tablespoons of Fisherman's Co-Op Seafood Spice and one tablespoon of salt. Bring the mixture to a boil. Place the salmon in the skillet, skin side down and turn off the heat. Cover the frypan and allow the salmon to cook gently in the hot liquid for 10 minutes. Using a metal spatula, transfer the salmon to a plate, skin side up and let it cool. (The salmon should remain rare in the centre).

2. Break the Salmon into pieces: Remove and discard the salmon skin and break the salmon into small pieces. Add the remaining Fisherman's Co-Op Seafood Spice and salt, along with the spring onions, bread crumbs, onions, butter, eggs and lemon juice. Stir and refrigerate for 30 minutes.

3. Create the Patties: Spoon some of the salmon mixture into a 1/3 cup measuring cup and gently pack it with your hands. Unmold and carefully press to form a patty. Transfer the patty to a parchment paper-lined baking sheet. Repeat this process to make 12 patties. Refrigerate the patties for at least one hour or overnight.

4. Cook the Croquettes: Pour oil into a frypan to a depth of one cm. Heat over medium-high until the oil reaches 150 degrees celsius. Using a metal spatula, carefully transfer half of the patties to the skillet and cook for about 5 minutes, flipping once. Transfer the croquettes to a paper towel-lined plate.