Smoked Trout And Potato Crocchetta With Salsa Verde Recipe

Ingredients For Smoked Trout And Potato Crocchetta With Salsa Verde Recipe

• 2 Large sebago potatoes, peeled, chopped
• 20 gram Butter, Chopped
• 1 Whole smoked trout, skin and bones removed, flesh flaked
• 1 Egg yolk
• 1 Small lemon, rind finely grated, cut into wedges
• 50 gram Plain flour
• 2 Eggs, Lightly Whisked
• 90 gram Packaged dry breadcrumbs
• 50 gram Panko breadcrumbs
• 310 milliliter Olive oil
• 5 Cornichons, chopped
• 2 Anchovies, chopped
• 2 teaspoon Drained baby capers
• 1 Small garlic clove, peeled, chopped
• 0.5 cup Fresh continental parsley, firmly packed
• 0.25 cup Fresh dill, plus extra, chopped, to serve
• 2 tablespoon Extra virgin olive oil