Potato and Salmon Croquettes with Yogurt Sauce

Name: Potato and Salmon Croquettes with Yogurt Sauce
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 20
Ingredients: Potatoes 1.8 lbs; Smoked Salmon Norwegian 7.1 oz; Lime peel (untreated) 1; Eggs 1; Potato starch &frac18; cup; Bread crumb 1.8 oz; Dill 2 sprigs; Fine salt 1 pinch; Black pepper to taste; Nutmeg (to grate) to taste; Breadcrumbs 1 ¼ cup; Eggs 2; Fine salt 1 pinch; Greek yogurt 0.8 cup; Curry ½ tsp; Fine salt 1 pinch; Vegetable oil 4 ¼ cups; Mixed salad 3.3 cups

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Difficulty: Easy
Prep time: 20 min
Cook time: 2 min
Makes: 20 pieces

PRESENTATION

If you're on the hunt for the ultimate comfort food with a touch of elegance, you've gotta try these crocchette di patate e salmone. They're super popular at Italian gatherings—crispy on the outside, tender and flavorful inside. The salmon adds just the right amount of seafood taste, perfectly balanced by the moist potato. Really, really good stuff. The golden breaded shell gives each bite a satisfying crunch—truly capturing that Italian love for simple, texture-rich dishes.

And here's the thing, these croquettes aren't just for fancy occasions. Kids love them, adults can't resist, and they always, always vanish fast.

To spice things up, try pairing them with salsa allo yogurt flavored with curry. This dip brings a creamy, tangy touch that really complements the croquettes' soft interior and crispy coating. Plus, the hint of Greek flair from the yogurt and a gentle curry kick makes every dip an adventure. Some folks go for crocchette al forno (baked croquettes), but the crunch of traditional crocchette fritte (fried croquettes) is hard to beat.

All across Italy, you'll spot different versions—sometimes with smoked salmon or maybe a sprinkle of herbs or a dash of lemon for a fresh twist. The magic, you know, lies in the combo: savory salmon, fluffy potato, and that cool, creamy dip. Whether you call them polpette di patate e salmone or just crocchette facili, they're sure to please everyone. Perfect as a snack, a starter, or simply a way to bring people together. Really makes every gathering memorable.

INGREDIENTS

Ingredients for 20 croquettes: Potatoes 1.8 lbs (800 g); Smoked Salmon 7.1 oz (200 g) - Norwegian; Lime peel 1 - (untreated); Eggs 1; Potato starch ⅛ cup (20 g); Bread 1.8 oz (50 g) - crumb; Dill 2 sprigs; Fine salt 1 pinch; Black pepper to taste; Nutmeg to taste - (to grate)

for breading: Breadcrumbs 1 ¼ cup (150 g); Eggs 2; Fine salt 1 pinch

for the yogurt sauce: Greek yogurt 0.8 cup (200 g); Curry ½ tsp (2 g); Fine salt 1 pinch

for frying: Vegetable oil 4 ¼ cups (1 l)

for decorating: Mixed salad 3.3 cups (200 g)

Preparation

How to prepare Potato and Salmon Croquettes with Yogurt Sauce

To prepare the potato and salmon croquettes with yogurt sauce, wash the potatoes under plenty of fresh running water and then put a pot with salted water on the stove. When the water approaches boiling, simmer the potatoes with their skins on 1 (to achieve even cooking, try to use potatoes as similar in size as possible). Once cooked (for medium-sized potatoes, it will take about 35-40 minutes traditionally or 15-20 minutes in a pressure cooker), let them cool slightly, then peel them with a small knife 2, and then pass them through a potato ricer, mashing them into a large bowl 3.

Chop the dill with a knife 4 and cut the smoked salmon into strips 5. Add the chopped dill to the bowl with the potato puree, season with salt and pepper, and add the grated lime zest 6.

Add the grated nutmeg 7, the salmon strips 8, and a beaten egg 9.

Mix everything with your hands 10 and then add the minced bread 11 and the potato starch 12.

Mix all the ingredients well 13 until you get a soft and homogeneous mixture. In a small separate bowl, beat the eggs and season with salt 14; pour the breadcrumbs into a shallow dish, which you will use to bread the croquettes. With your hands, take about 1.8 oz (50g) of the potato and salmon mixture and shape it with your hands to create a small log 15;

roll the log first in the egg 16 and then in the breadcrumbs 17, covering it evenly to create a uniform breading. Repeat the operation until the mixture is finished: with our quantities, you should get 20 croquettes. Put a large pot on the stove, pour in the vegetable oil 18, and use a cooking thermometer to check that the temperature does not exceed 347°F (175°C).

Fry the croquettes in hot oil for a maximum of 2 minutes 19, being careful to fry a few at a time to prevent the oil temperature from dropping. Turn them on all sides for even cooking and remove them with a slotted spoon when they are golden brown 20; let them drain on kitchen paper and meanwhile prepare the yogurt sauce 21.

In a bowl, pour the Greek yogurt, curry, and a pinch of salt 22; mix well with a spoon until they are well combined 23. At this point, you can plate and enjoy your potato and salmon croquettes with yogurt sauce, serving them on a bed of mixed salad or, if you prefer, curly salad 24.

Storage

The potato and salmon croquettes with yogurt sauce can be stored in the refrigerator for 1 day covered with plastic wrap, but it is advisable to eat them immediately while hot. They can be prepared in advance and frozen before being fried: this way, they will be ready when you need them.

You can store the yogurt sauce in the refrigerator for 1-2 days covered with plastic wrap.

Advice

The ideal potatoes for this recipe are the mealy ones with light and thin skin. Furthermore, to make the dough for your croquettes, you can use other spices like thyme and parsley instead of dill!

For the translation of some texts, artificial intelligence tools may have been used.