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CRISPY SCOTTISH SALMON CROQUETTES

Serves up to 10

1 pound diced fresh salmon, preferably toro cut 4 stalks celery, finely chopped ½ shallot, finely chopped ½ teaspoon fresh tarragon Salt and pepper to taste ½ cup Béchamel sauce ½ cup panko breadcrumbs

For breading, a bowl each of:

Beaten eggs Flour Panko breadcrumbs

Mix all ingredients together. With 2 cold teaspoons, shape the salmon mix into a quenelle, small oval shape, and freeze for 30 minutes.

While in the freezer, prepare a classic breading station of seasoned flour, egg wash and panko breadcrumbs. Gently roll the salmon quenelles in flour, then egg wash and finally the panko breadcrumbs. Refrigerate.

Prepare a 4-quart pot and fill halfway with vegetable oil and bring to 350 degrees. Deep fry the croquettes for approximately 4 minutes or until golden brown. Place on plate with paper towels to absorb the extra fat. Plate and serve.

Rumrunners serves with pickled peppolini mushrooms and white truffle tartar sauce.