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|128||g||White Wings Plain Flour|
|20||g||Praise Whole Egg Mayonnaise|
|3||L||Simply Vegetable Oil|
|400||g||Smoked Trout (deboned and flaked)|
To prep for the potato croquettes, peel and boil potatoes until cooked, drain well and mash until creamy.
Separate egg yolks and whites into two bowls. Flake the smoked trout into the mash, season with salt and pepper. Add the egg yolks and chives, mix well and form into croquettes.
How to smoke trout:
Give your fresh trout a quick wash and then put them into the brine for 24 hours in the fridge. Then, take them out of the brine and give them a good wash. Dry them off. Place fresh rosemary inside them. Lay them on the racks and place them into the smoker. It should take about an hour to smoke them.
Roll the potato croquettes into the White Wing Plain Flour, coat with the lightly whisked egg whites and evenly cover with breadcrumbs.
Pour the Simply Vegetable Oil into the deep fryer and heat until 180c. Then add the coated croquettes and fry until golden.
In a bowl, combine the Praise Whole Egg Mayonnaise, the juice from the smoked lemon and chopped tarragon. To smoke the lemon, slice it in half and place it in the smoker for one hour.
Place the smoked trout potato croquettes onto the plates, garnish with baby herbs and serve with the smoked lemon mayonnaise on the side.