Ingredients:
- 1 pound (450g) skinless, boneless salmon fillet
- 1 tablespoon olive oil
- ½ medium yellow onion, finely diced (about ½ cup or 75g)
- 2 cloves garlic, minced
- 1 pound (450g) Yukon Gold potatoes, peeled and cubed
- ¼ cup (30g) all-purpose flour
- 1 large egg, lightly beaten
- ¼ cup (15g) chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- 1 cup (100g) panko breadcrumbs
- ½ cup (120ml) vegetable oil, for frying
- ½ cup (120ml) mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Pinch of salt
- Pinch of freshly ground black pepper
Instructions:
- Cook the Salmon: Poach, bake or pan-fry the salmon. Flake into bite-sized pieces and set aside.
- Sauté Aromatics: Sauté diced onion and minced garlic in olive oil until softened.
- Cook the Potatoes: Boil or steam the potatoes until tender. Drain well.
- Mash the Potatoes: Mash the cooked potatoes until smooth.
- Combine Ingredients: In a large bowl, combine the mashed potatoes, flaked salmon, sautéed aromatics, flour, egg, parsley, dill, lemon juice, Dijon mustard, salt, and pepper. Mix well.
- Chill the Mixture: Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up. This is crucial for easy handling.
- Form the Croquettes: Shape the mixture into croquettes (about 2-3 inches in diameter).
- Coat the Croquettes: Roll each croquette in panko breadcrumbs, pressing gently to adhere.
- Fry the Croquettes: Heat vegetable oil in a large skillet over medium heat. Fry the croquettes in batches until golden brown and heated through, about 3-4 minutes per side.
- Drain and Serve: Remove the croquettes with a slotted spoon and drain on paper towels.
- Prepare the Aioli: While the croquettes are frying, whisk together the mayonnaise, dill, lemon juice, garlic, salt, and pepper in a small bowl.
- Serve Immediately: Serve the salmon croquettes hot with the lemon-dill aioli.