- White-fleshed potatoes 500 grams
- Smoked salmon 150 grams
- Spring onion 1
- Egg 1 • 130 kcal
- Chives 1 bunch
- grana padano cheese 45 grams, grated
- Poppy seeds 3 tablespoons
- Brewer’s yeast for savory pies 1 tablespoon
- Flour as much as is needed
- Peanut seeds oil as much as is needed
- Salt as much as is needed • 1 kcal
Potato croquettes with smoked salmon and aromatic herbs are the appetizer par excellence; simple and delicious, they will be appreciated by adults and children. These are small fritters prepared with a mixture of boiled potatoes, enriched with smoked salmon, poppy seeds, spring onion and chives, and then fried in boiling oil. Crispy and golden on the outside, they hide a soft and fragrant heart thanks to the delicate note conferred by fresh aromatic herbs. Perfect for festive days, especially for Christmas, these potato croquettes with smoked salmon and aromatic herbs can be served at the beginning of the meal or as a delicious appetizer, accompanied by a delicate yogurt sauce. If enjoyed with a side dish of vegetables and a slice of toasted rye bread, they can also represent a complete and very satisfying single dish. So let’s find out how to prepare potato croquettes with smoked salmon and aromatic herbs perfectly by following our recipe step by step.
How to prepare potato croquettes with smoked salmon and aromatic herbs
Wash the potatoes thoroughly and transfer them to a pan with cold water (1), then put them on the stove and cook for about 45 minutes.
When the potatoes are cooked, drain, peel and mash them. Collect them in a bowl, add the grated grana padano cheese, 60 grams of flour, mixed with the brewer’s yeast, and the egg (2), then mix.
Add the chopped smoked salmon, sliced spring onion, chives, poppy seeds and a pinch of salt, and mix well (3).
Once you will have a firm and homogeneous dough, make some cylindrical croquettes and pass them in the flour (4). Transfer them to the refrigerator and let them rest for 30 minutes.
Heat up plenty of oil in a pan, put a few potato croquettes at a time and fry (5), until they will be golden brown.
Drain the potato croquettes and let them dry on absorbent kitchen paper (6).
Transfer the potato croquettes in a serving dish, season with a pinch of salt and hot or warm serve (7).
How to store potato croquettes with smoked salmon and aromatic herbs
To fully enjoy all their fragrance and goodness, it is advisable to eat the potato croquettes with smoked salmon and aromatic herbs very hot and fried at the moment. You can also prepare them in advance and fry them just before bringing them to the table.