Preview

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.

Ingredients

Recipe for 4

The meatballs

1 Unit(s)

Salmon steak

24 Unit(s)

Peeled medium shrimps

1 Unit(s)

Shallot

6 Sprig(s)

Chives

1 Unit(s)

Garlic

3 Unit(s)

Egg

100 Gr

Wheat flour

100 Gr

Japanese breadcrumbs (panko)

50 Ml

Cream 35%

Mayonnaise

1 Unit(s)

Egg yolk

15 Ml

Dijon mustard

200 Ml

Vegetable oil

1 Tbsp

White wine vinegar

1 Tbsp

Curry

Preparation time: 30 min

Preheat your Friteuse at 375 °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!