Smoked trout and dill croquettes

Smoked trout and dill croquettes

My Italian Kitchen
Chris Middleton

Fish and dill is a faultless combination – and these croquettes are dead easy to make, and a treat to eat. This is one of those incredibly versatile dishes that is made in many countries all around the world. This recipe of mine is creamy, smoky, full of crunch and so fresh!


Quantity Ingredient
500g all-purpose potatoes
30g salted butter, chopped
2 tablespoons plain flour
250ml milk, warmed
1 fillet smoked trout, flaked, (about 150–200 g)
40g dill, roughly chopped
2 eggs
25g parmigiano reggiano, finely grated
sea salt flakes
160g fresh breadcrumbs
canola oil, for frying


  1. Peel and chop the potatoes into cubes, place them in a saucepan and cover with cold salted water. Bring the potatoes to the boil and cook over a medium heat for a further 15–20 minutes, or until the potatoes are tender.
  2. Meanwhile, to make the béchamel sauce, heat the butter until melted in a small saucepan. Add the flour and cook for a few minutes, until the flour has formed a ball with the butter. Slowly whisk in the milk to ensure there are no lumps, and continue to whisk until all the flour and milk has incorporated. Bring to a slight boil while whisking to ensure the flour has been cooked out. Take off the heat and cool.
  3. Drain the potatoes well, and pass through a sieve into a large bowl. Cool a little, then add the trout, dill, 1 egg, 2 tablespoons of Parmigiano and the béchamel. Season with sea salt and freshly ground black pepper and mix well until all is incorporated.
  4. Roll portions of the mixture into the size of golf balls, or about a quarter cup of mixture.
  5. In a separate bowl, whisk the other egg and season. Combine the breadcrumbs with the remaining cheese in a bowl or tray.
  6. To assemble the croquettes, dip the balls into the egg mixture, then roll them in the breadcrumbs. Set aside.
  7. Pour canola oil into a frying pan until it’s approximately 3 cm deep. Gently fry the croquettes over a medium heat until golden brown all over. Make sure the heat isn’t too high as the croquettes will split. Drain on paper towel and serve warm.
  8. Croquettes are best eaten fresh and hot.
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