Ingredients:

  • 2 Tbsp Unsalted Butter (30 g)
  • 3 Tbsp All-Purpose Flour (45 g)
  • 1/2 cup warm Whole Milk (120 ml)
  • 1 tsp Dijon Mustard
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper, freshly cracked
  • 14 oz cooked Salmon, flaked (400 g)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 Tbsp Fresh Dill, finely chopped (optional)
  • Zest of 1/2 large lemon
  • 1/2 cup All-Purpose Flour (for dusting)
  • 2 large Eggs, lightly beaten
  • 1 1/2 cups Panko Breadcrumbs (180 g)
  • 1/2 cup High-Heat Oil (Canola or Sunflower, for shallow frying)
  • 1/2 cup Mayonnaise (for aioli)
  • 1 Tbsp Lemon Juice, freshly squeezed (for aioli)
  • 1 small clove Garlic, minced (for aioli)

Instructions:

  1. Prepare the Salmon: Drain the canned salmon thoroughly. Flake the salmon finely into a mixing bowl, checking carefully for any small bones or skin.
  2. Make the Panada (The Binder): In a medium saucepan, melt the butter over medium heat. Whisk in the 3 Tbsp of flour to create a smooth roux. Cook for 1 minute until sandy—this removes the raw flour taste.
  3. Add Liquid: Gradually whisk in the warm milk until the mixture is smooth and thick. Cook for 2-3 minutes, stirring constantly until the panada pulls away from the sides of the pan. Remove from heat.
  4. Combine Ingredients: Add the panada, Dijon mustard, parsley, dill, lemon zest, salt, and pepper directly to the flaked salmon. Mix gently but thoroughly until everything is evenly combined.
  5. Chill the Mixture (Crucial Step): Cover the salmon mixture bowl with cling film and refrigerate for a minimum of 30 minutes. The mixture must be firm enough to handle without sticking.
  6. Set Up the Breading Station: Place the remaining flour (1/2 cup) in Dish 1, the beaten eggs in Dish 2, and the panko breadcrumbs in Dish 3. Season the flour lightly with salt and pepper.
  7. Shape the Croquettes: Scoop the chilled mixture (about 2 oz or 60g per croquette) and form into a log or patty shape.
  8. Bread the Croquettes: Follow the standard three-stage breading procedure precisely: Dust the croquette lightly in flour (shake off excess); Dip into the egg wash (allow excess to drip off); Coat thoroughly in the panko breadcrumbs, pressing gently to ensure a thick, even crust.
  9. Heat the Oil: Heat 1/2 inch (1.2 cm) of frying oil in a large frying pan over medium-high heat (350–365°F / 175–185°C).
  10. Fry in Batches: Carefully place 3-4 croquettes into the hot oil, ensuring not to crowd the pan. Fry for 3-4 minutes per side until deeply golden brown and crispy.
  11. Drain: Transfer the finished croquettes to a wire cooling rack or a plate lined with paper towels to drain excess oil. Season immediately with a sprinkle of fine sea salt.
  12. Make the Aioli: While the croquettes drain, combine all aioli ingredients (mayo, lemon juice, minced garlic) and whisk well. Taste and adjust seasoning.
  13. Serve: Serve the piping hot Crispy Corner Shop Salmon Croquettes immediately with the Zesty Lemon Aioli on the side.