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Smoked Trout Croquettes with Beet Labneh

Smoked Trout Croquettes with Beet Labneh

These Smoked Trout Croquettes feature golden crispy orbs packed with flaked smoked trout, dill, and lemony buttery potatoes served on a bed of vibrant beet labneh with lemon-kissed fennel.
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Prep Time 45 minutes
Cook Time 25 minutes
Draining/Chilling Time 3 hours
Servings: 26 croquettes
Course: Appetizer, Snack
Ingredients Equipment Method Notes

Ingredients
  

Beet Labneh
  • 1 large beet roasted and peeled
  • 2 shallots quartered
  • 1 clove garlic peeled
  • 1½ cup yogurt full-fat
  • 1 tsp salt
Smoked Trout Croquettes
  • 4 Yukon potatoes peeled and quartered
  • 3 shallots peeled and sliced into half-moons
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 cup + 3 tbsp all-purpose flour divided
  • ¼ cup white wine or dry vermouth
  • 1½ cup whole milk
  • ¾ tsp salt
  • 1 tbsp Dijon mustard heaping
  • ¼ cup fresh dill finely chopped
  • 1 lemons juiced
  • 350g (12oz) smoked trout flaked
  • 4 eggs beaten
  • 2 cups panko breadcrumbs
  • 4 cups neutral oil for frying
To Serve
  • ½ bulb fennel shaved
  • 1 lemon juiced
  • 1 batch Beet Labneh see above
  • 1 batch Smoked Trout Croquettes see above
  • fennel fronds for sprinkling

Equipment

  • 1 heavy bottom pot
  • 1 Large pot
  • 1 Food Processor

Method
 

For the Labneh
  1. Place the beet, shallots, and garlic in a food processor and blitz until the mixture resembles mulch. Add the yogurt and salt and blitz until smooth.
    1 large beet, 2 shallots, 1 clove garlic, 1½ cup yogurt, 1 tsp salt
  2. Line a bowl with three layers of cheesecloth and pour in the yogurt mixture. Fold the cheesecloth into a bundle and suspend it over the sink or a bowl. Let drain for 3 hours.
For the Croquettes
  1. Place the potatoes in a large pot and cover them with cold water. Place over high heat and bring the water to a boil. Liberally salt the water and reduce the heat to medium. Cook until the potatoes are fork-tender.
    4 Yukon potatoes
  2. While the potatoes are boiling, heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the shallots and a generous pinch of salt. Reduce the heat to low and sauté the shallots until translucent. Transfer the shallots to a bowl and set them aside.
    3 shallots, 1 tbsp olive oil
  3. Melt butter in the skillet and whisk in 3 tablespoons of the flour to form a roux. Slowly whisk into the white wine and the milk to form a smooth sauce. Add the salt and mustard and simmer for 5 minutes or until thickened.
    2 tbsp unsalted butter, 1 cup + 3 tbsp all-purpose flour, ¼ cup white wine or dry vermouth, 1½ cup whole milk, ¾ tsp salt, 1 tbsp Dijon mustard
  4. Return the shallots to the skillet and add the dill and lemon juice. Stir to combine. Take the sauce off of the heat and set it aside.
    ¼ cup fresh dill, 1 lemons
  5. The potatoes should be tender by now. Drain them and place them in a large bowl. Add the bechamel and mash the two together. Fold the trout into the potato mixture and chill for 2 hours or overnight.
    350g (12oz) smoked trout
  6. Using a tablespoon measure, form the potato mixture into a series of balls. ** Chill for 15 minutes before rolling the croquettes first in the remaining flour, then in the egg, and finally in the panko breadcrumbs.
    1 cup + 3 tbsp all-purpose flour, 4 eggs, 2 cups panko breadcrumbs
  7. Pour the oil into a heavy bottom pot and heat it to 350°F. Working in batches of five or six, fry the croquettes until golden. Transfer them to a plate lined with a paper towel and set them aside to drain.
    4 cups neutral oil
To Assemble
  1. Place the fennel in a large bowl. Add the remaining lemon juice and a sprinkle of salt. Toss to coat.
    ½ bulb fennel, 1 lemon
  2. Spoon some of the labneh into the bottom of a bowl. Add 2-3 croquettes and top with the shaved fennel and fennel fronds. Serve immediately.
    1 batch Beet Labneh, 1 batch Smoked Trout Croquettes, fennel fronds

Notes

** The mixture will be a little gooey but don't worry, it will be easier to refine the shape of your croquettes once they are breaded.