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  • The Australian Women’s Weekly Food

    Ocean BREEZY

    Mar 29, 2021 5 minutes

    SMOKED TROUT CROQUETTES WITH HERBY DIPPING SAUCE

    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION) MAKES 15

    1 litre (4 cups) milk
    3 fresh bay leaves
    ¾ cup fresh dill, stalks reserved
    ¾ cup fresh flat–leaf parsley leaves,
    stalks reserved
    110g butter
    1¼ cups (190g) plain flour
    300g hot–smoked trout, flaked
    1 bunch fresh chives, chopped finely
    2 tablespoons finely grated lemon rind
    2 eggs
    ¼ cup (60ml) milk, extra
    2 cups (150g) panko breadcrumbs
    vegetable oil, for deep–frying
    extra fresh dill sprigs, to serve

    HERBY DIPPING SAUCE

    2 egg yolks
    2 tablespoons fresh lemon juice
    ⅓ cup (80ml) extra virgin olive oil
    240g baby cornichons, drained, rinsed, chopped
    1 tablespoon drained baby capers, chopped

    1 Place milk, bay leaves and herb stalks in a large heavy-based saucepan over medium heat. Cook for 3 minutes or until just below simmering point.

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