Smoked Trout Croquettes Recipes

SMOKED TROUT CROQUETTES

Smoked Trout Croquettes image

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.

Provided by Anna Stockwell

Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party

Yield Makes about 60

Number Of Ingredients 13

Ingredients

6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered
Kosher salt
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 oz. Parmesan, finely grated (about 1/4 cup)
1/4 cup chopped chives
2 Tbsp. prepared horseradish
1/2 tsp. freshly ground black pepper
4 large eggs, lightly beaten, divided
8 oz. smoked trout, skin and any large pin bones removed, shredded
2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup)
2 cups panko (Japanese breadcrumbs)
Canola or vegetable oil (for frying; about 6 cups)
Lemon wedges (for serving)

Steps:

Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

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