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,
Deluxe - Salt, Kypari
- 4 tbsp rice flakes,
Crownfield
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
PREPARATION
For the salmon:
- Heat the oven to 190°C.
- Line a baking tray with greaseproof paper.
- Put the salmon on the paper, season with salt and pepper and sprinkle with cumin and thyme.
- Place 2 thin lemon slices on each salmon fillet and drizzle each piece with 1 tbsp of olive oil.
- Bake in the oven for 10-15 minutes.
For the sauce:
- Combine all the ingredients in a bowl.
For the croquettes:
- In a medium bowl combine all the ingredients for the crust (rice flakes and Grana Padano).
- Put the baked salmon in a large bowl and lightly mash it with a fork.
- Add the remaining ingredients and combine well until you have a solid mixture.
- Shape the mixture into small croquettes.
- Roll each croquette in the crust mixture and fry until they have turned a nice golden colour.
- Place the croquettes on absorbent kitchen paper and serve immediately, along with the sauce and the salad