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Smoked-Mackerel-Appetizers-With-Beetroot-Puree.

Smoked Mackerel Croquettes With Beetroot Puree

Rosanna Stevens
These delicious smoked mackerel croquettes in panko breadcrumbs with a smooth and sweet beetroot puree make an easy but elegant canape.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine American
Servings 20 canapés
Calories 101 kcal

Equipment

Ingredients
 

  • 2 smoked mackerel fillets
  • 300 grams (2 cups) potato
  • 1 tablespoon lemon zest (grated)
  • 75 grams (1.25 cups) panko breadcrumbs
  • 100 grams (0.5 cups) plain flour
  • 1 egg
  • 1 tablespoon parsley

Beetroot puree

  • 2 beetroot
  • 1 tablespoon Mascarpone cheese
  • 1 tablespoon chives
  • Salt and pepper

Instructions
 

  • Peel potatoes, cut into chunks and put them in a saucepan of salted water. Bring to a boil and cook for 10-15 minutes or until tender. Drain and leave them in the colander to completely steam dry. 
  • Blend cooked beetroot with mascarpone cheese and season with salt and pepper. Set to one side. 
  • Flake your smoked mackerel fillets with a fork into small pieces. Finely dice your herbs, zest the lemon.
  • Prepare your panko station. Take 3 bowls or Tupperware containers and place the flour into one, the egg into another, and the panko breadcrumbs into the third.  
  • Mash your potato in a large mixing bowl and then mix with the flaked smoked mackerel fillets, lemon zest and herbs.
  • Take a large teaspoon of the smoked mackerel and potato mixture. and shape it into a ball with your hands. Press it together to compress it, then roll it to form a sphere.
  • Panko the smoked mackerel croquettes by dipping them first into the flour, making sure each side is coated.  Then dip them into the egg, and then into the panko breadcrumbs. 
  • Heat a small frying pan with oil. Using a small frying pan allows you to get a deeper layer of oil for optimum shallow frying, aim for a depth of half a centimeter.
  • When the oil is shimmering, fry the smoked mackerel croquettes in small batches turning occasionally to get each side golden and crispy. 
  • Place the smoked fish croquettes onto kitchen paper to soak up any excess oil after cooking, and then put them on your serving plate. 
  • Using a teaspoon, place a small amount of beetroot puree on top of each smoked mackerel croquette. Garnish with a small sprig of chive, and serve.

Video

Nutrition

Calories: 101kcalCarbohydrates: 6gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 74mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 5mgCalcium: 21mgIron: 1mg
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