Herby Hot Smoked Salmon Croquettes with Lemon & Dill Mayo 
Makes 18  

400g sebago potatoes, peeled and roughly chopped  
2 tablespoons Lurpak unsalted butter 
350g Ocean King Hot Smoked Salmon, roughly chopped
Small handful each of parsley and chives, finely chopped
1 teaspoon each fennel seeds and cumin seeds, toasted, crushed 
Zest of 1 small lemon plus extra to serve 
¼ cup plain flour
2 eggs, lightly beaten 
2 cups panko bread crumbs 
Vegetable oil for frying 

Lemon & Dill Mayo 
200g whole egg mayonnaise 
1 garlic clove, crushed 
¼ wedge preserved lemon, finely chopped
Small handful dill leaves, finely chopped 

For the lemon and dill mayo, combine all ingredients in a bowl and season with Maldon Sea Salt flakes. Chill until required.

Place potato in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until potato is tender. Drain and roughly mash, then add butter, smoked salmon, herbs, spices, zest and juice and mix to combine. Season with Maldon Sea Salt flakes and cracked pepper.

Place flour, egg and panko breadcrumbs in separate shallow bowls. Roll heaped tablespoons of potato mixture into 6cm logs. Coat in flour, then egg, then breadcrumbs and place on a plate. Chill for 15 minutes.

Half-fill a saucepan with vegetable oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Deep-fry croquettes, in batches, for 3-4 minutes until golden. Drain on paper towel.

Serve croquettes with preserved lemon and dill mayo and lemon wedges.
Recipe: Helena Moursellas