Ingredients

• 500 grams fresh salmon fillets
• 500 grams potatoes
• 2 spring onions
• 1 tablespoon butter
• 1 tablespoon horseradish sauce
• 2 teaspoons freshly chopped dill
• 1 tablespoon sour cream
• pinch salt
• freshly ground black pepper
• 1 egg
• about ¼ cup flour
• 2 cups fresh white breadcrumbs

Method

1. Poach or steam salmon fillets for 4-5 minutes or until just tender. When cool enough to handle, remove skin and bone and discard. Flake the fish and reserve.
2. Peel and cook the potatoes in boiling salted water until tender. Drain well and mash.
3. Trim and finely chop the spring onion, cook gently in butter until soft but not brown.
4. In a bowl mix together the fresh salmon, potatoes, spring onion in butter, horseradish, dill and sour cream. Season with salt and pepper.
5. Take heaped tablespoons of mixture and roll into cylinder shapes (croquettes) with floured hands.
6. Beat the egg with 2 tablespoons water.
7. Dust each croquette with flour, dip into the beaten egg and roll in the fresh breadcrumbs. Place on a foil-lined tray until ready to cook. (It's best to give the croquettes 1 hour in the fridge before cooking).
8. Shallow or deep fry 2-3 croquettes at a time until crisp and golden. Serve hot with a plum sauce.

Cooks Tips

- Tinned salmon can be used in place of fresh in this recipe, but it will not give the same texture. If fresh salmon is not available, it would be best to substitute another fresh fish of similar texture. - Fresh breadcrumbs give more texture than dried. Trim the crusts from slices of white bread and process in a food processor until fine. Store in an airtight container in the freezer. They keep for 6 months. Use wholemeal breadcrumbs if you prefer.