Ingredients:

  • 1 lb (450g) Yukon Gold potatoes, peeled and quartered
  • 4 tbsp (60ml) whole milk
  • 2 tbsp (30g) unsalted butter
  • Salt and freshly ground black pepper to taste
  • 8 oz (225g) smoked salmon, skin removed and flaked
  • 2 tbsp finely chopped fresh dill
  • 1 tbsp prepared horseradish (not sauce)
  • 1 large egg, beaten
  • 1/2 cup (60g) all-purpose flour
  • 1 cup (100g) panko breadcrumbs
  • Vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise (full-fat recommended for best flavor)
  • 2 tbsp finely chopped fresh dill
  • 1 tbsp lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • Pinch of black pepper

Instructions:

  1. Boil potatoes until tender. Drain and return to the pot.
  2. Mash potatoes with milk and butter until smooth. Season with salt and pepper.
  3. Gently fold in smoked salmon, dill, and horseradish into the mashed potatoes.
  4. Cover and refrigerate the mixture for at least 30 minutes to firm up.
  5. Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
  6. Scoop about 1/4 cup of the salmon mixture and shape it into a cylinder or oval.
  7. Dredge each croquette in flour, then dip in egg, and finally coat thoroughly with panko breadcrumbs.
  8. Whisk together mayonnaise, dill, lemon juice, garlic, salt, and pepper for the aioli.
  9. Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
  10. Carefully place croquettes in the hot oil, working in batches to avoid overcrowding. Fry until golden brown and heated through, about 2-3 minutes per side.
  11. Remove croquettes with a slotted spoon and drain on paper towels. Serve immediately with lemon-dill aioli.