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salmon and shrimp croquette, light curry mayo

Fish, Seafood & Shellfish, Cheese, Salted, Brunch

Crispy fried salmon and shrimp balls served with a curry mayonnaise.  Great for cocktail parties or canapés.


Recipe for 4

The meatballs

1 Unit(s)
Salmon steak
24 Unit(s)
Peeled medium shrimps
1 Unit(s)
6 Sprig(s)
1 Unit(s)
3 Unit(s)
100 Gr
Wheat flour
100 Gr
Japanese breadcrumbs (panko)
50 Ml
Cream 35%


1 Unit(s)
Egg yolk
15 Ml
Dijon mustard
200 Ml
Vegetable oil
1 Tbsp
White wine vinegar
1 Tbsp
  • Salt and pepper

Preparation time: 30.00 min

Preheat your Friteuse at 375.00 °F

  • Preparation

    Remove the skin from the salmon and cut it into medium cubes.  Remove the tails from the shrimps and cut in 2-3 pieces each.  Mince the french shallots and chives as well as the garlic.

  • Meatballs

    In a bowl of a food processor, put the salmon, shrimps, garlic, shallots, one egg and blend into a smooth and thick puree slowly adding cream. The puree must stay thick to be able to create the meatballs. Add chives and mix with a spatula.

    In a bowl, beat 2 eggs.
    Roll about 24 meatballs and dip them into flour, eggs and breadcrumbs.

    Deepfry until gold and crispy.

  • Mayonnaise

    In a mixing bowl, combine the egg yolk and mustard with a whisk.  Slowly drizzle the canola oil while continuing to whisk together.  Once you reach a nice creamy, thick consistency add the curry paste and season to taste with salt, pepper and acitidy if you like.

  • Plating

    On a small tapas plate or on a nice wooden cutting board, place the balls in a nice mound with a small bowl of mayonnaise beside.  Garnish with some fresh herbs or arugula for some color!

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