Smoked trout croquette served with smoked lemon mayonnaise

Goodman Fielder Food Service
Smoked trout croquette served with smoked lemon mayonnaise

Smoked trout croquette served with smoked lemon mayonnaise

Posted on 3rd December 2019
Potato croquettes are trending on menus across Australia. Now, Chef Kai has given the dish an overhaul with the incorporation of smoked trout.
Makes 20, scale as needed.

Ingredients

AmountMeasureName
128 g White Wings Plain Flour
20 g Praise Whole Egg Mayonnaise
3 L Simply Vegetable Oil
2 each Eggs
500 g Potatoes
400 g Smoked Trout (deboned and flaked)
5 g Chives (chopped)
128 g Breadcrumbs
5 g Tarragon
1 each Lemon (smoked)

Method

Image is of the raw ingredients for the Smoked trout croquette

Step 1:

To prep for the potato croquettes, peel and boil potatoes until cooked, drain well and mash until creamy.

Image of the chef creating mash potato

Step 2:

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.

Chef makes the mixture into croquette

Step 3:

Roll the potato croquettes into the White Wing Plain Flour, coat with the lightly whisked egg whites and evenly cover with breadcrumbs.

Chef coats the croquettes with White Wings Plain Flour

Step 4:

Pour the Simply Vegetable Oil into the deep fryer and heat until 180c. Then add the coated croquettes and fry until golden.

Image of the chef frying the croquettes

Step 5:

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.

Image of the croquettes

Step 6:

Place the smoked trout potato croquettes onto the plates, garnish with baby herbs and serve with the smoked lemon mayonnaise on the side.

Message from chef Kai Ellmann

Kai Ellmann

These smoked trout potato croquettes are perfect to be served as a shared platter, bar menu item or as a simple entree. Pick and choose your condiment offering to give it your own personal touch.

See more ideas from Kai Ellmann

2nd February 2021

Spicy Chicken Nuggets

Chef Kai Ellmann cooks up a spicy spin on the classic chicken nugget. Featuring smoked paprika, white ground pepper, and thyme, these flavoursome chicken nuggets take the crowd-pleaser to the next level. 
23rd December 2020

Crispy Prawn Burger

Chef Kai Ellmann creates a wonderful spin on the traditional beef burger with crispy prawns, sliced lettuce, and aioli. This dish has very few ingredients and comes together very nicely.
25th September 2020

Garlic Bread Tuna Melt

Creaminess from the mayonnaise, crunchiness from the onions and saltiness from the capers. This recipe combines perfectly with the garlic bread base to offer a unique way to utilise the product throughout your menu.

More ideas

Vegan Tempura Zucchini Flowers Stuffed With Cashew Cheese

19th February 2019
Chef Adam whips up this delicious vegan-inspired dish using our Praise Lite Mayonnaise, which contains no animal or dairy products. Check it out!

Oysters Kilpatrick

8th May 2018
Add these Oyster Kilpatrick to your menu today. They are perfect for a weekend snack or as a shared plate for your guests as part of a seafood platter.

Spinach and Cream Cheese Triangles

13th February 2018
These spinach and cream cheese triangles make the perfect finger food option for any catering event.
Start Getting Fed with Ideas

Be inspired with Recipes created by Chefs.
Sign up for updates about products, special offers, news and promotional materials from Goodman Fielder.