smoked trout and potato croquettes

smoked trout and potato croquettes recipe
smoked trout and potato croquettes

MAKES ABOUT 3 DOZEN

ingredients


  • 2 pounds (about 8) red or
  • yellow potatoes, chopped
  • 4 ounces butter or olive oil (optional)
  • 1 onion, chopped
  • 1 tablespoon olive oil for sautéing
  • 6 to 8 eggs
  • 12 ounces smoked trout,
  • skinned and boned
  • 2 tablespoons minced fresh
  • rosemary (see Growing
  • Green Flavor,)
  • or 1 tablespoon dried
  • Salt and pepper
  • 1 to 2 cups cornmeal
  • 2 tablespoons vegetable oil 

(peanut oil works well
because it has a high smoke
point) for frying (optional)

cooking instructions

I started buying smoked and fresh trout when my business
partner, Karn Anderson, and I opened the Good Life Café in
1996. It is fun to find interesting and delicious ways to highlight
the tender, smoky flavor of the trout, which is easily available
from sustainable sources. I have been using Star Prairie smoked
trout for more than fifteen years. It is a family-owned sustainable
fish farm on the Apple River in Star Prairie, Wisconsin. The fish
are caught and smoked weekly, so my order is placed before the
fish are caught. They are always tender, fresh, and delicious. It is
rewarding and satisfying to know that you are both supporting
a small, family-run business whose values you share and using a
fresh, high-quality product. You can taste the difference. These
croquettes can be fancy as appetizers, casual as burgers, or
anything in between. They are delicious alone, with greens or
grains, or on a fresh bun with condiments.
Cook the potatoes in boiling water until soft and drain off the
water. Mash as for mashed potatoes, adding the butter or olive
oil if desired. Set aside.
Sauté the onions in a tablespoon of olive oil until they are
translucent. Combine the onions, eggs, trout, and rosemary
with the potatoes and mix well. Add cornmeal as needed to
thicken the consistency. You should be able to form a solid
but moist ball with your hands. Add salt and pepper to taste.
Form into golf ball-sized balls or slightly larger patties. Fry the
croquettes in hot oil until they are evenly browned or bake them
in a 375-degree oven until brown (about 20 to 25 minutes).
Serve with goat cheese or aioli (you can mix fresh garlic or
herbs into your favorite mayonnaise to make a perfect aioli for
these or any other burgers).
smoked trout and potato croquettes recipe
smoked trout and potato croquettes recipe

Good appetite for everyone