- In a pot of cold water, place 6-8 Yukon Gold Potatoes and 4 whole garlic cloves. Bring to a boil until tender.
- While potatoes are hot, grate potatoes and garlic with a box grater.
- Add 2 eggs, lemon zest, and 1/2 cups panko bread crumbs to the mix.
- Roll into logs of desired size, wrap in tin foil, and allow to freeze.
- Once frozen, unwrap and cut into one-inch pieces.
- Bread each piece with three-stage breading procedure. Flour-Egg Wash-Seasoned Panko Crumbs.
- In a shallow frying pan with the canola oil at 350°, fry each piece until crispy brown.
- Top with smoked salmon, smoked cod, or tomato petals.
- Drizzle extra virgin olive oil and salt and pepper over the top.
- Serve Smoke Cod or Smoked Salmon Croquettes with a glass of Lapsus wine.
Fall Release 2023
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2021 Lapsus
35% Graciano, 26% Syrah, 24% Cabernet Sauvignon, 15% Mourvèdre
Smoked Cod or Smoked Salmon Croquettes
Recipe courtesy of Chef Justin Monson
Ingredients
6-8 Yukon Gold Potatoes
4 whole garlic cloves
2 eggs
1 Lemon zested
1/2 cups panko bread crumbs
Tin foil
Canola oil
Smoked salmon, smoked cod, or tomato petals
Extra virgin olive oil
Salt and Pepper to taste
WINE PAIRING FOR SMOKED SALMON CROQUETTES
Smoked fish croquettes are flavor-filled fish cakes made with smoked salmon or cod. Golden and crisp on the outside while delicate and flaky on the inside, these delicious fish patties make a perfect starter dish and are best served with wine.
To counterbalance the inherent richness of the smoked salmon or cod croquettes, BENOM's Lapsus is the perfect choice. This wine pairing for smoked salmon croquettes brings freshness and acidity from the Graciano that harmonizes the dish. The structure and tannins from the Cabernet Sauvignon, Syrah, and Mourvèdre allows Lapsus to confidently hold its own against the croquettes' richness while perfectly complementing the smoky essence of the fish.
Method
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