salmon and shrimp croquette, light curry mayo

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!