Smoked salmon and quinoa croquettes

Complexity: easily
Servings: 6
Smoked salmon and quinoa croquettes - detailed recipe.
Ingredients:
- 1/3 cup quinoa
- 700 g salmon fillet
- 1 large beaten egg
- 1/4 cup finely chopped green onions (excluding white parts)
- 2 tablespoons of wheat flour
- Zest of 1 lemon
- 1 teaspoon freshly ground black pepper
- Salt
- 2 tbsp. l. coconut oil
- Lemon wedges for garnish
- 1 cup apple chips
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
We recommend
Preparation:
- Step 1
- Soak apple chips in water for 30 minutes.
Meanwhile, cook the quinoa according to package directions.
Step 2 - Drain the liquid and spread the applewood chips on a foil-lined ovenproof baking sheet. Place the baking sheet over two burners and cook over medium-low heat for about 10 minutes, until the chips begin to smoke. Place the salmon skin-side down on the grill, placing the grill over the applewood chips.
Cover the baking sheet tightly with foil and cook over medium heat for 15-20 minutes until the salmon fillets are cooked through. Remove the salmon from the smoker and let it cool to room temperature.
Step 3 - Preheat oven to 350°F (175°C). Remove the skin from the salmon fillet, flake it with a fork, and transfer it to a large bowl. Add the quinoa, eggs, green onions, flour, lemon zest, pepper, and a teaspoon of salt. Mix thoroughly. Form into 6 patties, approximately 1 inch (2.5 cm) thick and 3 inches (7 cm) wide. Step 4
- Heat coconut oil in a large skillet over medium-high heat. Fry the croquettes for 2 minutes on each side until golden brown. Transfer the croquettes to a baking sheet, place the baking sheet on a wire rack, and cook for about 12 minutes. Serve with lemon wedges.
Votes: 2
Author of the recipe - Damaris Phillips is a chef and cooking show host.
Categories
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