2 shallots, fijngesnipperd
150 g flour
800 ml whole milk
2 tbsp parsley, finely chopped
1 tbsp chives, finely chopped
1 tbsp mint, finely chopped
1 tbsp lime juice
200 g smoked salmon, finely chopped
1/2 tsp nutmeg
150 g breadcrumbs
6 tbsp mayonnaise
Bottle of Comte De Senneval champagne
100 g butter + extra to fats
salt and pepper
1. Heat a drizzle of olive oil with the butter. Fry the shallots until transparent. Add the flour and stir well until there is a koekjesgeur released. Pour in portions and while stirring the milk until the sauce begins to thicken. Leave for 10 minutes gently cook. Stir in the salmon and the parsley under and season with the nutmeg, pepper and salt.
2. Butter a flat dish, and pour the mixture in. Cover with cling and leave for about 2 hours to harden in the fridge. Roll croquettes of the cold mixture. Put the breadcrumbs in a deep plate. Beat the eggs in another soup plate. Roll the croquettes loosely by the breadcrumbs, then through the eiermengsel and finally through the breadcrumbs. Put the croquettes 30 minutes of cool.
3. Deep-fry the croquettes for about 3 minutes in the deep fryer until they are nicely golden brown. Leave to drain on kitchen paper.
4. Mix the chives, the mint and the lime juice under the mayonnaise and serve with the croquettes. Served with a glass of champagne.
Prefer another drink there? This Gin Fizz is definitely a must!