Smoked rainbow trout croquettes with chilli mayonnaise

MAKES 15 // PREP TIME 1 HR // COOK 30 MINS

“I learned how to make croquettes at Lake House in Daylesford,” says Kazuki. “They’re also really delicious with smoked eel or baccalà.” Pictured p83

250 gm smoked rainbow trout fillets, skin and bones removed, flaked

500 gm Desiree potatoes, peeled

2 tbsp each finely chopped chives, flat-leaf parsley and chervil

2 ½ tbsp extra-virgin olive oil

3 eggs

100 gm cornflour

120 gm (2 cups) panko crumbs

1 litre vegetable oil, for deep-frying CHILLI MAYONNAISE

2 long red chillies

2 egg yolks

2 tsp Dijon mustard

200 ml rice bran oil

1 tbsp rice vinegar

1 tsp ground paprika

1 For chilli mayonnaise, pierce chillies and roast over a high gas flame, turning frequently, or until charred. Transfer to a small bowl, cover and stand (5 minutes), or until cool enough to handle. Using a knife, scrape away skin and remove seeds. Process egg yolks, chilli and mustard in a food processor until combined, then, with motor running, gradually add oil in a thin, steady stream until thick and emulsified. Add vinegar and paprika and process to combine. Transfer to a bowl, season and refrigerate until required (makes 280gm). Mayonnaise will keep refrigerated for 3 days.

2 Roughly chop flaked trout into 5mm pieces and place in a large bowl.

Cover potatoes with plenty of cold salted water in a large saucepan and bring to the boil over medium-high heat, then reduce heat to medium and simmer until potatoes are tender (35 minutes). Drain and cool for 5 minutes, then peel and press through a potato ricer or a sieve into the bowl with trout. Add herbs and oil, season to taste and mix until well combined. With damp hands, roll croquette mixture into 15 golf-size balls (50gm each), then place on an oven tray lined with baking paper.

3 To crumb croquettes, whisk eggs in a bowl. Place cornflour in a second bowl and panko crumbs in a third bowl. Dust croquettes in cornflour, then roll in eggwash, and then coat in panko crumbs, shaking off excess in between. Place on lined tray and refrigerate until required.

4 To fry croquettes, heat vegetable oil in a large saucepan to 180°C. Deep-fry croquettes, in batches, turning occasionally, until golden (3 minutes). Drain on paper towel and season to taste. Serve croquettes topped with a dollop of chilli mayonnaise.