Salmon Croquettes

Instructions

• Croquettes

  • 1

    Steam the salmon fillet for 6-8 minutes or until just cooked and flaky. Remove from the steamer, drain any collected water, and allow to cool.

  • 2

    Cut the potato into 1 cm cubes. Steam the potato until tender, about 15 minutes. Remove from the steamer and allow to cool slightly before handling.

  • 3

    Thinly slice the spring onion and mince the shallot.

  • 4

    In a bowl, mash the potato and flake the salmon. Combine them with sliced spring onion, minced shallot, miso, salt, and black pepper. Mix well using your hands.

  • 5

    Form the mixture into small patties.

  • 6

    Form the mixture into small patties. Dredge each patty in flour, dip in beaten eggs, then coat with panko breadcrumbs. Refrigerate until you're ready to cook the croquettes.

  • 7

    In a pan, heat oil over medium heat and fry the croquettes until golden brown and crispy on both sides, about 5 minutes. The croquette may be fragile, so allow one side to crisp before flipping and finishing the other side.

• Cabbage Salad

  • 1

    Shred the cabbage finely and place it in a bowl.

  • 2

    Create a dressing by mixing olive oil, yuzu juice, soy sauce, mirin, sugar, and salt in a bowl and stirring well until the sugar and salt have dissolved.

  • 3

    Toss the cabbage with the dressing just before serving.

• Wasabi Mayonnaise

  • 1

    In a small bowl, combine yuzu juice, wasabi paste, and mayonnaise. Stir until smooth. You can add more or less wasabi to get your desired heat level.

• To Finish

  • 1

    On each plate, place a serving of cabbage salad, top with a croquette, and pipe over the wasabi mayonnaise.