Smoked salmon croquettes with hollandaise

Smoked salmon croquettes with hollandaise

Breakfast: Morning, Noon & Night
Danielle Wood

These creamy, smoky parcels of crunch and pillowy softness are great for a Christmas Day morning snack, or as canapés to start your evening off. Breakfast like a king, they say . . .

For the croquettes


Quantity Ingredient
500ml whole milk
2 bay leaves
10 black peppercorns
1/2 onion, peeled
85g butter
1 tablespoon olive oil
120g smoked salmon, finely chopped
70g plain flour, plus 4 tablespoons for frying
pinch sea salt
1 litre sunflower oil, for frying
2 eggs, beaten
250g panko breadcrumbs

For the hollandaise sauce

Quantity Ingredient
2 egg yolks
1 teaspoon white wine vinegar
pinch salt
pinch cayenne pepper
110g butter, cold and cubed


  1. For the croquettes, put the milk, bay leaves, peppercorns and onion into a saucepan and slowly bring it to the boil. Set aside for 1 hour to allow the flavours to infuse and the milk to cool. Strain the milk into a jug.
  2. Melt the butter with the olive oil in a saucepan and then add the salmon. Cook for 3 minutes, then reduce the heat to low and stir in 70 g of the flour and the salt. Beat for 5 minutes or until smooth. Slowly add the infused milk, 2–3 tablespoons at a time. Stir between each addition, continuing until the milk is fully incorporated. Cook for a further 5 minutes, stirring constantly, until the sauce is thick and smooth.
  3. Pour the sauce into a cold baking tray or dish, and set aside for about 30–45 minutes to cool and set.
  4. Use a dessertspoon to scoop up some set sauce and use a second dessertspoon to shape the sauce into a quenelle – an egg shape with tapered ends. Put the quenelle on to a lined tray and repeat with the rest of the sauce. Refrigerate for at least an hour.
  5. For the hollandaise, fill a saucepan with just enough boiling water so that when you place a heatproof bowl on the pan, the water doesn’t touch the bottom of the bowl. Place the saucepan over a high heat to keep the water simmering. Add the egg yolks, vinegar, salt and cayenne pepper to the bowl and whisk to combine. Slowly whisk in the butter, a cube at a time, until you have a lovely thick pale sauce. You can keep the sauce warm in the bowl over a low simmer until you’re ready to serve up your croquettes.
  6. To fry the croquettes, heat the oil in a large saucepan over a medium heat until a piece of bread dropped into the oil goes golden brown in 30 seconds. Meanwhile, pour the whisked eggs into a shallow bowl. Put the 4 tablespoons of flour on to a plate and the panko breadcrumbs on to a separate plate. Roll each croquette in the flour, then the egg, then the breadcrumbs, and set aside on some baking parchment. Once you have breadcrumbed all the croquettes, carefully add them to the hot oil. Fry for about 4 minutes or until golden brown, then remove and drain on some pieces of kitchen towel. Serve with the hollandaise.
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