| |
- 400 GRAM SALMON, raw in cubes
- 1 CUCUMBER, in thin slices
- 4 GHERKINS, chopped finely
- 2 TBSP LEMON JUICE
- 2 TBSP OLIVE OIL
- 1 TBSP CAPERS
- 1 TBSP DILL, chopped
- 1 TBSP MUSTARD
|
|
- 100 GRAM SHRIMP, shelled
- 1 CUP FLOUR
- 2 TBSP BUTTER
- 1 1/2 CUP MILK
- 50 GRAM CHEESE, grated
- 2 EGGS, split
- 1 CUP BREAD CRUMBS
|
Mix the salmon with
the lemon juice, olive oil, dill, mustard and salt and fresh milled
pepper to taste. Leave to marinate for one hour. Add the gherkins and
capers and stir. Arrange the cucumber slices on a plate and put the
salmon in the middle.
|
Melt the butter and add 2 tablespoons flour. Heat
slowly for a few minutes while stirring. Add the milk and bring to
the boil, stir continuously. Simmer for 2 minutes, turn off the
heat. Add the cheese, 1 egg yolk, shrimps and pepper and salt to
taste. Put this mixture in the fridge for 2 hours. Form 10 croquette
shapes. Take out three plates, put bread crumbs in one, flour in the
other and egg white in the third. Roll each croquette through flour,
then through egg white and finally through bread crumbs. Put them
back into the fridge for 1 hour. Deep fry until golden brown,
approximately 4 minutes.
|
