RECIPE: John West and James Martin’s Salmon and herb croquettes

Fish brand John West has teamed up with celebrity chef James Martin to create a new range of quick and tasty recipes using its Reserve Red Salmon range. This is James Martin’s recipe for Salmon and herb croquettes.

Serves 4
Preparation: 25 minutes
Cooking: 5 minutes

Ingredients:
1 x 180g can John West Reserve
Skinless and Boneless Red Salmon, drained
750g peeled Charlotte potatoes
1 tablespoon chopped dill
2 medium eggs
100g fresh white breadcrumbs
100g plain flour for dusting
Oil for deep frying
1 jar sweet chilli jam
80g watercress

Method:
Place the potatoes in salted water and bring to the boil and simmer until tender.

Drain and mash, season and cool.

Once cold, add the chopped dill and John West Salmon.

Mix well and season with salt and pepper to taste. Divide the mixture into 25g or 1oz pieces and roll into cylinder shapes on a lightly floured surface, you should end up with 20 in total.

On a tray put the flour next to it, put the beaten eggs and next to that the breadcrumbs. Coat them first in the flour, then egg, then in the bread crumbs and repeat to give them a double coating. Place in the fridge for 1 hour to firm up before cooking.

Preheat the oil to 190c/375f and deep fry the croquettes until golden brown – it should take 1 to 2 minutes, drain on kitchen paper.

Serve hot with a little pot of sweet chilli jam for dipping on the side with some watercress.