Jersey Royal Potato and Watercress Croquettes with Smoked Salmon Dip

Crispy on the outside and fluffy on the inside, these croquettes are a celebration of Jersey Royal potatoes and fresh watercress. The creamy smoked salmon dip adds a touch of luxury and complements the earthy flavors perfectly.

Prep Time

20 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.86/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

500gJersey Royal potatoes(Scrubbed and cooked until tender)

£2.50

100gFresh watercress(Roughly chopped)

£1.20

50mlJersey milk(Full-fat)

£0.15

25gJersey butter(Unsalted)

£0.30

1Egg yolk(Large, free-range)

£0.30

75gPlain flour(For coating)

£0.10

2Eggs(Beaten, for coating)

£0.80

100gBreadcrumbs(Panko or homemade)

£0.50

50mlVegetable oil(For frying)

£0.15

100gSmoked salmon trimmings(Chopped)

£3.50

150mlCrème fraîche(Full-fat)

£1.20

1tspLemon juice(Freshly squeezed)

£0.10

1tbspFresh dill(Chopped)

£0.60

to tasteSalt

£0.01

to tasteBlack pepper(Freshly ground)

£0.02

Total Cost

£11.43

£2.86 per serving

Instructions

1.
Cook the Jersey Royal potatoes in boiling salted water until tender. Drain well and allow to cool slightly.
2.
While the potatoes are cooling, prepare the smoked salmon dip. In a bowl, combine the chopped smoked salmon trimmings, crème fraîche, lemon juice, and chopped dill. Season with salt and pepper to taste. Mix well and set aside.
3.
Once the potatoes are cool enough to handle, peel them (if desired) and mash thoroughly using a potato ricer or a masher. Make sure there are no lumps.
4.
In a large bowl, combine the mashed potatoes, chopped watercress, Jersey milk, Jersey butter, and egg yolk. Season with salt and pepper to taste. Mix well to form a smooth, cohesive mixture.
5.
Shape the potato mixture into small, cylindrical croquettes (about 4cm long).
6.
Prepare three shallow dishes: one with plain flour, one with beaten eggs, and one with breadcrumbs.
7.
Dredge each croquette in the flour, then dip in the beaten eggs, and finally coat thoroughly in the breadcrumbs. Make sure the croquettes are evenly coated.
8.
Heat the vegetable oil in a frying pan over medium heat.
9.
Carefully fry the croquettes in batches until golden brown and crispy on all sides. This should take about 3-4 minutes per batch.
10.
Remove the croquettes from the pan and drain on paper towels to remove excess oil.
11.
Serve the Jersey Royal potato and watercress croquettes immediately with the creamy smoked salmon dip on the side.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

50g

19% of RDA

Fat

38g

54% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For extra flavor, add a pinch of grated nutmeg to the potato mixture.

If the potato mixture is too wet, add a little more flour to help it bind together.

You can prepare the croquettes ahead of time and store them in the refrigerator until ready to fry.

To make the croquettes even crispier, double-coat them in breadcrumbs.

Use good quality breadcrumbs for the best texture and flavour. Panko breadcrumbs work well.

If you don't have smoked salmon trimmings, you can use regular smoked salmon cut into small pieces.

Garnish with a sprig of fresh dill or watercress for an elegant presentation.

Cooking Equipment

Large saucepan

Potato ricer (optional)

Mixing bowls

Baking sheet

Frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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