bFeedme

Cooking, Recipe and Food Blog

Smoked Milkfish Croquettes

By

Smoked milkfish croquettes are tasty bites that make great appetizers when you are in the mood for tapas. They are perfect for parties and cocktails too.

I like the smoky taste of the fish. The saltiness goes well with the creaminess of the potatoes. If you cannot find milkfish, feel free to use any type of smoked fish available in the market.

Always remember to coat the croquettes in egg and breadcrumbs twice, so that the outside remains crunchy. Freezing it prior to frying also helps retain its shape.

 

Ingredients:

1 cup smoked milkfish, deboned and flaked

3 cloves garlic, finely chopped

10 pieces of baby potatoes, boiled, peeled and mashed

1/4 teaspoon oil

3/4 cup milk

2 tablespoons butter

2 tablespoons chopped green onion

2 pieces eggs

Salt and ground black pepper to taste

 

Place the potatoes in a large pot with water. Make sure that the potatoes are submerged. Set the heat to high and bring it to a boil. Reduce the heat to low and cook it for 10 minutes or until the potatoes are soft. Drain the potatoes and let them cool. Peel them and then mash. Set aside.

Heat the oil in a medium sized frying pan over medium heat. Sauté the garlic for 1 minute or until it becomes fragrant. Add the fish and stir-fry it for another 3 minutes or until heated through. Season it with salt and pepper. Pour in the milk and add the mashed potatoes. Cook it for 5 minutes or until it is dry. Fold in the butter and green onions. Mix well.

Shape the fish and potato mixture into small oval croquettes. Refrigerate for 15-30 minutes. After, dip a croquette in egg and then roll it in bread crumbs. Dip the croquette in the egg once again and then coat it with breadcrumbs. Repeat this for the remaining oval croquettes.

Deep fry the fish croquettes in a large frying pan or deep fryer for 4-6 minutes until they float and they are golden brown. With a slotted spoon, remove the cooked croquettes and place them on a plate lined with paper towels or in a colander to drain the excess oil. Serve immediately.

Photo Courtesy Of:   star5112

Smoked Trout Pate

By

Dips and spreads are mainstays during 4th of July celebrations. So here is a pate recipe which is a versatile spread that can always be handy. For this reason, it is a good idea to keep some in the fridge for when you have guests or when you want to have a light snack. It can also be used for canapés or eaten with crostini and even chips. Pita bread can be a good alternative as well. You can heat it or toast it to make pita chips.  This delicious recipe may be a yummy dip for vegetable sticks like carrots, turnips and cucumbers too.

Smoking food has been done throughout history to preserve food. Nowadays it is for its distinct taste and flavor. Any type of smoked fish will do if trout is not available. Salmon is always at the top of my list. Chopped water chestnuts are also an interesting replacement for horseradish cream. Do not process it. Simply mix it into the pate to give it some crunch and texture.

The lemon juice on the other hand neutralizes the fishy smell and taste, so add as much as you like given that it doesn’t fully alter the taste of the pate. Fresh dill or coriander leaves are interesting additions in lieu of the parsley and chives, because they impart a citrusy aroma and flavor which is perfect for this dish. It is always amazing how one ingredient can make a difference. Be creative and prepare the pate as you wish.

 

Ingredients:

250g smoked trout, skinned and deboned

125g softened butter

125g softened cream cheese

1tablespoon lemon juice

1 teaspoon horseradish cream

1/4 cup fresh parsley, finely chopped

1/4 cup finely chopped fresh chives

Salt and freshly ground black pepper to taste

Toasted brown bread

 

Combine the trout, butter and cream cheese in a food processor or blender. Process it for 20-30 seconds until smooth. Add the horseradish, parsley, chives and lemon juice. Process it for another 10 seconds. Add more lemon juice if desired. Season it with salt and pepper. Transfer it to a serving plate and serve with toasted bread.

 

Photo Courtesy Of:  imcountingufoz