Salmon and Spinach Appetizers Croquette
I dare not even tell you since when this video is waiting to be published on my blog… But the most important thing is that it is FINALLY there.
Here is a short video of a simple idea for an appetizer. The croquette can be presented on a nice plate or on skewers for more fun. When they are on a skewer, I think that you probably want them more. They are looking like little “lollipops” and as we were all child once, the good memories come back to us and we have only one reflex: grab a croquette before there is no more.
You can also prepare the croquette, freeze them and cook them another day. You can keep them about 3 weeks in the freezer.
Today, I propose to you a very simple recipe. The goal is that you can prepare a really good, fun and easy appetizer (not always chips or peanuts) without spending too much time in the kitchen. And as you can prepare them in advance and freeze them, it’s really handy for friends who might pass by unexpectedly. All you have to do is take the croquette out of the freezer and bake them.
PS: I try to write in english but it isn’t my first language. Sorry if you find some mistakes.
- 1⅓ cups (400g) Raw Spinach
- 100g Smoked Salmon
- ¾ Cup Breadcrumb
- ¾ Cup Grated Parmesan
- 3 Eggs
- Cook spinach with water.
- Spin Spinach and pass them under cold water to stop cooking and keep the chlorophyll (so your spinach will remain green).
- Preheat the oven to 356°F.
- Cut salmon into small cubes.
- Chop the coriander.
- In a large bowl, mix all the ingredients: spinach, salmon, coriander, ¾ cup breadcrumb, ¾ cup grated parmesan, 3 eggs, salt and pepper.
- Form the croquette using an ice cream scoop (like that, all the croquette will have the same size).
- Place the croquettes on a baking sheet covered with parchment paper and bake them 15 to 20 minutes at 356°F.
- The croquette are ready, hot or cold. On skewers or not. Enjoy !