Ingredients:

  • 1 pound (454g) cooked salmon, skin removed, flaked
  • 1/2 cup (115g) mashed potatoes
  • 1/4 cup (30g) finely chopped red onion
  • 1/4 cup (5g) chopped fresh dill
  • 2 tablespoons (30ml) lemon juice
  • 1 large egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (60g) all-purpose flour, for dredging
  • 1 cup (80g) panko breadcrumbs, for coating
  • 2 large eggs, beaten, for egg wash
  • Vegetable oil, for frying (approx. 2 cups / 475ml)
  • 1/2 cup (115g) mayonnaise
  • 2 tablespoons (30ml) lemon juice (for aioli)
  • 1 tablespoon (15ml) chopped fresh dill (for aioli)
  • 1 clove garlic, minced (for aioli)
  • Salt and pepper to taste (for aioli)

Instructions:

  1. In a large bowl, combine flaked salmon, mashed potatoes, red onion, dill, lemon juice, egg, salt, and pepper. Mix gently but thoroughly.
  2. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up (this helps with shaping).
  3. Scoop about 1/4 cup of the salmon mixture and form into patties or cylindrical shapes.
  4. Place flour in one shallow dish, beaten egg in another, and panko breadcrumbs in a third. This is your dredging station for making the salmon croquettes.
  5. Dredge each croquette in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
  6. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  7. Carefully place croquettes in the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and heated through.
  8. Remove croquettes with a slotted spoon and place on paper towels to drain excess oil.
  9. In a small bowl, whisk together mayonnaise, lemon juice, dill, and minced garlic. Season with salt and pepper to taste. This is your lemon-dill aioli.
  10. Serve the salmon croquettes hot with the lemon-dill aioli for dipping. Enjoy your crispy bite of the sea!