Baked Salmon Potato Croquettes

Crunchy on the outside and tender on the inside, these tasty baked salmon potato croquettes are served with tangy lemon garlic mayo. Great as a main or appetizer.

Whenever I have leftover mashed potatoes, I like to make some form of croquette. Sometimes I add a protein like chopped ham or fish and sometimes, I just add a little cheese and egg to make potatoes patties. 

Leftover mashed potatoes are so versatile and go with just about anything. I’ve even been known to add them to quiche filling! These salmon potato croquettes are probably my favorite.

Baked Salmon Potato Croquettes

These can be made with any cooked fish, even canned tuna, preferably albacore tuna in water. Just drain it well! 

Ingredients for about 30 croquettes

For the salmon potato croquettes:

1 fresh salmon fillet, 10 oz or 284g

Fine sea salt

Freshly ground black pepper

Olive oil

2 red chili peppers

6 green onion tops

1 1/2 lbs or 700g leftover mashed potatoes

2 eggs

Zest 1 lemon

1 - 1 1/2 cups or 70-105g panko 

For the lemon garlic mayo:

3/4 cup or 160g mayonnaise

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1/4 teaspoon cayenne, optional

Method

Use a sharp knife to remove the skin from the salmon fillet. Season the fillet well with fine sea salt and freshly ground black pepper. 

Add a drizzle of olive oil to your skillet and pan-fry the salmon for about two minutes each side over a high heat. 

Cover the pan, turn the stove off and leave the salmon to finish cooking for another 4-5 minutes. Ideally, your fish should reach 140°F or 60°C internally, on an instant read thermometer. 

Remove from the pan and set aside to cool. 

Meanwhile, mince the red chili peppers and green onion tops.

Use two forks to flake the salmon. 

In a large mixing bowl, mix the leftover mashed potatoes, eggs, flaked salmon, minced chili peppers and green onion tops, along with the zest of 1 lemon.

Preheat your oven to 400°F or 200°C and prepare your baking pan by greasing it with a little olive oil and/or lining it with a silicone liner. 

To make the lemon garlic mayo, mix together the mayonnaise, garlic and lemon. Stir well to combine. 

Add the cayenne and stir again. 

Set aside while you make the croquettes. 

Put 1 cup or 70g of the panko in a large mixing bowl. Use a small scoop or a soup spoon to scoop out small golf ball sized portions of the potato croquette mixture into the panko. 

Coat the pieces with panko and use your hands to form round balls. 

Remove the croquettes to your prepared baking pan. 

Continue the process with the rest of the mixture, until all of the croquettes are ready to bake, adding more panko to your bowl, if necessary. 

Since it was only two of us at home that day, I baked just nine to eat for dinner, with a garden salad. I baked the rest the next day to take them up to my mother-in-law’s. Cover any you aren’t baking right away with cling film and refrigerate until ready to bake. Ditto with the lemon garlic mayo.

Bake the croquettes for 15-17 minutes in your preheated oven, or until golden on the outside and hot in the middle. You can turn on broil the last couple of minutes for more color, if desired. 

Serve with the lemon garlic mayo.

Enjoy! 

It’s Sunday FunDay and today my blogger friends are sharing recipes made with seafood. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below. 

• Baked Salmon Potato Croquettes from Food Lust People Love
• Fried Prawn Masala from Sneha’s Recipe
• Pissaladière from Karen’s Kitchen Stories
• Shrimp Dip from A Day in the Life on the Farm 

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Roasted Salmon with Crispy Chickpea Salsa

This roasted salmon with crispy chickpea salsa has tasty flavors from the spicy chickpeas, garlic, cilantro and garlic and a lovely mix of textures.

This dish is easy and quick to make so it’s perfect for a weeknight meal, but it’s pretty enough for a dinner party. It elevates the humble chickpea into something sort of fancy, as a topping, rather than main ingredient in a main course.

If you are a fan of chickpeas, this is your lucky day! Make sure to scroll down to the bottom to check out the other chickpea recipes my Sunday FunDay group are sharing. 

Roasted Salmon with Crispy Chickpea Salsa

This dish can be made with farmed salmon as well with the caveat that the farmed fish is thicker so it will take longer to cook. Wild salmon is best when cooked till just done (or even a little bit less since it keeps cooking even after it’s taken out of the oven.) 

Ingredients

For the salmon:

1 side wild salmon (about 1.5 lbs or 680g)

Fine sea salt

Freshly ground black pepper

1 tablespoon ghee (clarified butter) melted

For the chickpeas:

1 can (14.11 oz or 400g) chickpeas, drained and rinsed

1 tablespoon olive oil

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon fine sea salt

For the salsa:

2 tablespoons red wine vinegar

1 clove garlic, crushed then minced

1 tablespoon olive oil

1/4 cup or 35g pumpkin seeds

small bunch cilantro, about 1 3/4 oz or 50g, hard stems removed 

Method

In a nonstick skillet, lightly fry the chickpeas over a medium heat, along with the oil and seasonings, until golden and crunchy. 

Be patient with this step. If you try to rush and turn the flame too high, you risk burning the chickpeas. Shake the pan and stir occasionally. 

This could take 15-20 minutes but meanwhile you can get on with the rest of the recipe. 

Put the vinegar, garlic, olive oil and pumpkin seeds in a small processor along with 1/3 of the cilantro. Process until slightly chunky.  

Set aside a few sprigs of cilantro for garnish then lightly chop the rest.

To roast the salmon, preheat your broiler (UK Eng: grill) to its highest setting and line a baking sheet or sheet pan with aluminum foil. Pat your salmon fillet dry with a paper towel to remove excess moisture. 

Place the salmon fillet skin side down on the foil-lined sheet and season it with the fine sea salt and black pepper. Then brush it with the melted ghee. 

Pop it under the broiler and keep a close eye on it. Your salmon should be ready within 4 to 6 minutes depending on the thickness of the fillet. 

While the salmon is roasting, mix the ingredients in the food processor with the chickpeas and chopped cilantro. 

Garnish the whole salmon with the reserved cilantro.

Serve the crispy chickpea salsa spooned on top of each portion of salmon.

Enjoy!

As I mentioned above, it’s Sunday FunDay and we are sharing recipes with chickpeas. Many thanks to our host, Sneha of Sneha’s Recipe. Check out the links below: 

• Sneha’s Recipe: Air Fryer Roasted Chickpeas 
• A Day in the Life on the Farm: Chickpea and Farro Soup
• Mayuri's Jikoni: Chole Bhature
• Amy’s Cooking Adventures: Greek Seasoned Roasted Chickpeas
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Pearl Couscous & Chickpea Salad with Basil
• Food Lust People Love: Roasted Salmon with Crispy Chickpea Salsa
• Palatable Pastime: Roasted Red Pepper Hummus

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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with Crispy Chickpea Salsa!

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Salmon and Shrimp Strudel

This salmon and shrimp strudel is fish pie made fancy but that doesn’t mean it’s not easy! Puff pastry elevates this most tasty of fillings to fabulous. 

I’m a fan of pastry in all its forms, shortcrust, puff, rough puff, phyllo, what else have I missed? I firmly believe that with a bit of pastry any dish is made better, especially if it bakes up flakey, golden and maybe a little bit crunchy. 

For just that reason, for this month’s Fish Friday Foodie friends event, I chose seafood in pastry for our theme. I make this same dish with chicken for a fancy chicken pie but the salmon and shrimp version is way more flavorful. 

Salmon and Shrimp Strudel

Do not get too caught up in exact weights for the vegetables. I give the weights of mine to give you a guideline only. After all, my idea of what a small onion is may not be the same as your own. This makes enough filling for two salmon and shrimp strudels. I baked one the first day and saved the filling for about the third day, refrigerated, then baked the second. Both delicious and we were delighted to eat it again, just the two of us. If you are feeding four people, bake them both the same day! 

Ingredients - to serve four 

1/2 large or 1 whole small onion (about 5 1/3 oz or 150g)

1 long stalk celery, trimmed (about 2 3/4 oz or 78g)

1 - 2 medium carrots, cut in fine dice (ideally you want about the same amount of carrots as peas)

1 potato, cut in large dice (9 oz or 256g unpeeled) – soaked in cold water to stop it turning brown

1 1/2 cups or 380ml milk

1 teaspoon fine sea salt for poaching, plus extra at the end for final seasoning

10 oz or 284g wild salmon

1 lb or 450g thawed, peeled shrimp

1 slice streaky bacon

2 tablespoons or 28g butter or a little bit extra as needed

1/4 cup or 31g flour

2 tablespoons or 30ml heavy cream

1 tablespoon whole grained mustard

Zest and juice of ½ lemon

3/4 cup or 95g frozen peas, thawed

1 teaspoon fine sea salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

2 (9 oz or 255g) all butter puff pastry sheet (I used the Trader Joe’s brand), thawed

Method

Peel and mince the onion. Remove the tough strings and mince the celery. Peel and cut the carrots into small dice. Notice the peas for size comparison. 

Poach the salmon in simmering milk, skin side down, for 10 minutes. 

Remove the salmon from the pot with a slotted spoon and add the shrimp. 

Bring it back up to temperature and then turn it down to simmer for about 5 minutes. 

While the shrimp poach, carefully remove the skin from the salmon and discard. 

(Or fry till crispy with a little oil in a nonstick skillet as the chef’s treat. We always do!)

Remove the shrimp from the pot with a slotted spoon and set aside to cool. 

Cook the potato cubes in the reserved poaching liquid for about five minutes or until almost cooked through. Use a slotted spoon to remove from the liquid. Pour the liquid into another vessel and set both aside to cool.  

Wash the pot out and then fry the bacon strip in it. Remove it from the pot when crispy. Chop the bacon into small strips.

Add the butter to any bacon fat left in the pan and sauté the onion, celery and carrots in it for about 10-12 minutes, covered, until softened. 

Test a carrot piece. If it’s cooked or just about, you are good to go. 

Slowly sprinkle the flour onto the vegetables and stir well with each addition. 

We are trying to avoid lumps of flour. Add a little more butter if the flour is dry. 

Cook for a few minutes. Stir in the poaching liquid slowly. 

Cook for a couple of minutes until the mixture thickens a little. 

Remove the pan from the heat. 

Add in the bacon, cream, mustard, lemon zest and juice. Stir well. 

Add in cooked potatoes and the shrimp, along with any juice that has accumulated on the cooling plate. Use your hands to break the salmon into smaller pieces and add them to the pot. Don’t go too small or they will ending breaking down completely when you fold to mix. Top with the peas.

Fold the ingredients together gently. Sprinkle with a little salt, the black pepper and cayenne, if using. 

Fold the ingredients again to combine. 

Refrigerate the filling, covered, until it is chilled and you are ready to bake the strudel. 

When you are ready to bake, preheat your oven to 400°F or 200°C.

Lay one square of the puff pastry out on piece of baking parchment. 

Use a rolling pin to roll it out a little more from the middle, creating a rectangle out of your puff pastry square. 

Pile half of the cold filling in the middle of the puff pastry.

Cut slits in each side about a 1/2 inch or 1 cm in width. Leave the ends intact. 

Fold one end up and tuck the sides toward the middle. Fold the other end up and pinch to connect them to hold in the filling. 

Cut the rest of the pastry outside into pieces. Randomly pull each cut piece up and over, connecting them together over the filling and pinching to make them hold, knowing that they probably won’t but, hey, it’s worth a try. 

If you are baking both strudels the same day, put the first filled one in the refrigerator and repeat the process with the second puff pastry and the rest of the filling.

Bake the strudel in your preheated oven for about 35-40 minutes or until the pastry is puffed and golden and the filling is hot through. (Use a thermometer to check.) If it’s browning more quickly than it is heating through, you can cover it with foil. 

Remove from the oven and leave to rest for about 10 minutes before slicing to serve.  

Enjoy! 

Check out the lovely pastry seafood dishes my Fish Friday Foodie friends are sharing today: 

• Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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