Salmon Croquettes with Salsa
Salmon Croquettes with Salsa
Ingredients
- 1/2 cup (125 ml) chicken broth
- 1/4 cup (55 g) butter
- ½ cup (75 g) unbleached all-purpose flour
- 2 eggs
- 1 egg yolk
- 1 lb (450 g) salmon fillet, cooked and flaked (about 2.5 cups / 625 ml cooked fish) (see note)
- 15 cherry tomatoes, quartered
- 1 store-bought roasted red bell pepper, patted dry, peeled and diced
- 1 avocado, ripe but firm, cubed
- 1 lime, juice only
- 1 tsp fresh cilantro, finely chopped
- 1 pinch cayenne pepper
- 1/2 lb (225 g) white corn chips
- 1/2 cup (75 g) unbleached all-purpose flour
- 1 egg
- 1 egg white
- 3 tbsp (45 ml) olive oil
Instructions
- In a pot, bring the broth and butter to a boil. Remove from the heat. Add the flour at once and stir vigorously with wooden spoon until the dough forms a smooth ball that pulls away from the pan.
- Add the eggs and egg yolk, one at a time, stirring vigorously after each addition, until the dough is smooth.
- Add the salmon and stir to combine. Season with salt and pepper. Transfer to a bowl. Cover and refrigerate for 1 hour or until completely chilled.
Salmon Croquettes with Salsa