January 24, 2017
"From Recipes+ magazine September '16. Chill time is not included in the times. Makes 16 suggested should be 4 serves."
- Serving Size: 1 (73.3 g)
- Calories 130.1
- Total Fat - 7 g
- Saturated Fat - 2.9 g
- Cholesterol - 48.8 mg
- Sodium - 140.7 mg
- Total Carbohydrate - 9.6 g
- Dietary Fiber - 0.4 g
- Sugars - 1.5 g
- Protein - 7.1 g
- Calcium - 27.6 mg
- Iron - 0.4 mg
- Vitamin C - 1.6 mg
- Thiamin - 0 mg
Melt butter in a heavy based saucepan over moderate heat and add onion cook and stir for 1 minute or until soft and then add flour, cook and stir for 1 minute or until combined.
Remove from the heat and gradually whisk in milk and then return saucepan to heat, cook and stir for 4 minutes or until sauce comes to the boil and then reduce heat, simmer, stirring for 1 minute or until sauce thickens.
Cool slightly, cover sauce directly with plastic food wrap (to stop a skin forming) and chill for 30 minutes.
Add the salmon, dill, zest and juice to cold white sauce and cover with plastic food wrap and chill for 1 hour or until quite firm.
Shape 2 tablespoons quantities of salmon mixture into ovals.
Place extra flour, egg and breadcrumbs in 3 separate shallow bowls and dip croquettes into flour to coat, then the egg and then the breadcrumbs, continue till all salmon mix is used and then chill them for 30 minutes or until firm.
Heat oil in a large heavy based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil.
Deep-fry croquettes, in batches for 3 minutes or until golden and cooked.
Using a slotted spoon, transfer to paper town.
Put on serving dish and sprinkle with extra dill sprigs and serve with lemon wedges and mayonnaise.
Tips & Variations
No special items needed.