Ingredients for Smoked Trout Croquettes

• 6 medium russet potatoes (about 1.1kg total), peeled, quartered

• Koshersalt

• 60g (1/2 stick) unsalted butter, cut into pieces

• 30g Parmesan, finely grated (about 1/4 cup)

• 1/4 cup chopped chives

• 2 tablespoons prepared horseradish

• 1/2 teaspoons freshly ground black pepper

• 4 large eggs, lightly beaten, divided

• 230g smoked trout, skin and any large pin bones removed, shredded

• 60g low-moisture mozzarella, coarsely grated (about 60g )

• 220g panko (japanska ströbröd)

• Canola or vegetable oil (for frying

• about 1450ml )

• Lemon wedges (for serving)

Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20–30 minutes. Drain and transfer to a large bowl.

Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 teaspoons salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 tablespoons each).

Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.

Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4–5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.

Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.

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