Ingredients for 4-6 portions:

For the croquettes:


  • 500 gr baked salmon, Trawlic
    (see recipe below),
  • 1   egg
  • 1   tbsp chives, finely chopped
  • 1   tbsp mustard, Winarom
  • ½  tbsp lemon juice
  • ½ tsp chilli pepper seasoning,
  • Salt, Kypari
  • 4   tbsp rice flakes,


For the crust:

  • 1/2 cup Grana Padano cheese, grated, Lovilio
  • 1/2 cup rice flakes, Crownfield


For the frying:

  • Oil, Vita D’or


For the salmon:


  • 4 salmon fillets (500 gr), Trawlic
  • 8 thin lemon slices
  • Salt, Kypari
  • Pepper, Kania
  • Thyme
  • Cumin
  • 4 tbsp olive oil, ARCHAIKA


For the sauce:


  • 1/2 cup strained yoghurt, Milbona
  • 1/3 cup Light mayonnaise, Vitad’or
  • 1 tbsp Mustard Dijon, Winarom
  • 1 tbsp dill, finely chopped


For the salad:


  • Mixed lettuce leaves, “I Kouzina mou”
  • Carrots, cucumber and radish, sliced into thin strips
    (using a peeler)
  • Beetroot, sliced, Freshona
  • Dill leaves



For the salmon:


  1. Heat the oven to 190°C.
  2. Line a baking tray with greaseproof paper.
  3. Put the salmon on the paper, season with salt and pepper and sprinkle with cumin and thyme.
  4. Place 2 thin lemon slices on each salmon fillet and drizzle each piece with 1 tbsp of olive oil.
  5. Bake in the oven for 10-15 minutes.


For the sauce:

  1. Combine all the ingredients in a bowl.


For the croquettes:

  1. In a medium bowl combine all the ingredients for the crust (rice flakes and Grana Padano).
  2. Put the baked salmon in a large bowl and lightly mash it with a fork.
  3. Add the remaining ingredients and combine well until you have a solid mixture.
  4. Shape the mixture into small croquettes.
  5. Roll each croquette in the crust mixture and fry until they have turned a nice golden colour.
  6. Place the croquettes on absorbent kitchen paper and serve immediately, along with the sauce and the salad