Smoked Salmon Croquettes with Horseradish-Scallion Dip
downloadEmail This Post

Smoked Salmon Croquettes with Horseradish-Scallion Dip

Prep: 25 minutes plus chilling and cooling
Cook: 15 minutes • Serves: 6


2 medium russet potatoes, peeled and cut into 1/2-inch pieces
1/2 teaspoon salt
1 large egg
4 ounces smoked salmon, chopped
1/2 cup cream cheese, softened
1 teaspoon ground black pepper
3/4 cup cornflake crumbs
1/4 cup all-purpose flour
1/2 cup vegetable oil

Horseradish-Scallion Dip

3 scallions, finely chopped
2/3 cup light sour cream
1 tablespoon prepared horseradish
1-1/2teaspoons Dijon mustard
1 teaspoon lemon zest


1. Line rimmed baking pan with aluminum foil; line second rimmed baking pan with paper towel. In medium saucepot, heat potatoes, salt and enough cold water to cover to a boil over high heat. Reduce heat to medium-low; simmer 6 minutes or until fork-tender. Drain; cool to room temperature.

2. In medium bowl, whisk egg; add salmon, cream cheese, pepper and potatoes. Stir with fork until thoroughly combined; cover and refrigerate 30 minutes. In wide, shallow dish, stir cornflake crumbs and flour.

Horseradish-Scallion Dip

3. In small bowl, stir 2 scallions, sour cream, horseradish, mustard and lemon zest. Makes about 3/4 cup.

4. Form 2 tablespoons potato mixture into 1-1/2 x 2-1/2-inch croquettes; dip in cornflake crumb mixture, pressing lightly so crumbs adhere, and place on foil-lined baking pan. In large skillet, heat oil over medium heat 3 minutes or until hot. In batches, if necessary, add croquettes and cook 6 minutes, turning to brown all sides; with slotted spoon, transfer to paper towel-lined baking pan to drain. Makes about 12 croquettes.

5. Serve croquettes sprinkled with remaining 1 scallion along with Horseradish-Scallion Dip.

Approximate nutritional values per serving (2 croquettes, 2 tablespoons dip):
433 Calories, 29g Fat (9g Saturated), 64mg Cholesterol,
336mg Sodium, 33g Carbohydrates, 2g Fiber, 11 Protein