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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.