TASMANIA SMOKED SALMON & PURPLE POTATO CROQUETTE WITH HORSERADISH VELOUTE
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Lee Kyung Ho (Kevin)
Jagdev (JD) Singh
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Real High Tea 2014/15 Volume 2
Ingredients
Smoked Salmon & Purple Potato Croquette- 100g smoked salmon
- 200g purple potato, mashed
- 20g chopped dill
- 20g chopped gherkin
- 10g chopped capers
- 20ml lemon juice and salt & pepper,
- 2 eggs
- 250g breakfast corn flakes
- 100g plain flour for crumb
Horseradish Veloute
- 200g cream
- 5g chopped dill
- 5g chopped gherkin
- 10ml lemon juice
- 20g horseradish
Methods and Directions
Smoked Salmon & Purple Potato Croquette- Mix all ingredients in bowl and make shape like a small log.
- Handling it carefully coat with crumb.
Horseradish Veloute
- Boil the cream and slowly reduce, put dill, gherkin, lemon juice, horseradish in and finish it when sauce becomes thick.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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