Preparation

1. Sauté the chopped onion and garlic in olive oil until golden. Add salt, pepper and nutmeg.
2. In a saucepan, mix the cream and milk.
3. Add flour to the sautéed mixture and stir well. Pour in the milk and cream, stirring vigorously until smooth.
4. Cut the smoked salmon into strips. Remove the mixture from the heat and let it cool in a glass container in the fridge.
5. Shape the croquettes and coat them in beaten egg and breadcrumbs.
6. Fry until golden brown.
7. In just a few minutes, they’ll be ready to enjoy.

Smoked salmon croquettes

Perfect for moments of high emotional intensity

Smoked salmon keeps better and can be enjoyed for longer than fresh salmon. The smoking process also gives it a subtle yet rich flavour.

There are two main smoking methods: cold smoking (without cooking the fish) and hot smoking. The first one is the most common.

Although its consumption is growing worldwide, smoked salmon remains a staple of traditional cuisine in Scandinavia, Canada, and the northern regions of the United States. Chile is also among the leading producers and consumers globally.

In modern haute cuisine in Italy, Spain, and France, it has become a top-tier gourmet ingredient.

Most salmon today comes from fish farms.

Smoked salmon is usually sold sliced and packaged in thin fillets.

It’s rich in protein, healthy Omega-3 fatty acids, vitamins B3, B6 and B12, and minerals such as calcium, magnesium and selenium.

Eating smoked salmon is good for both the mind and the heart.

Save smoked salmon croquettes for special occasions — they’re worth it.