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Kalakroketid (Smoked Fish Croquettes): recipe illustration
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Kalakroketid (Smoked Fish Croquettes)

Golden croquettes made with flaked smoked fish and mashed potatoes, bound with egg and rolled in breadcrumbs. Crispy outside and soft inside, they are eaten hot or cold.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cook the peeled potatoes in boiling salted water for 20 minutes, then drain and mash finely.
  2. Finely slice the onion and fry it for 3 minutes in oil without browning it.
  3. Carefully flake the smoked fish, removing all bones, then crumble it finely.
  4. Mix the potatoes, fish, onion, dill, lemon zest and the whole egg. Season and form a smooth mixture.
  5. Chill for 15 minutes to make shaping easier.
  6. Shape into oval croquettes, dip them in flour, then in beaten egg, and finally in breadcrumbs.
  7. Heat 1 cm of oil in a frying pan and fry the croquettes for 3 to 4 minutes per side until golden.
  8. Drain on kitchen paper and serve hot.

Variations and tips

Oven version. Place the croquettes on an oiled tray and bake at 210 °C for 20 minutes, turning halfway.

Using what's easy to find. Shop-bought smoked salmon works well in place of the trout.

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Original Ecomely recipe.