Ikura Croquettes: Crispy Potato Croquettes with Salmon Roe
Ikura croquettes pair a crisp panko crust with creamy potato and chilled salmon roe. For the best roe texture, fry the croquettes first and use ikura as a finishing topping rather than cooking it inside the filling.
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Ingredients
- 4 medium potatoes, peeled and cubed
- 2 tbsp butter
- A small splash of cream
- Salt and pepper
- Flour, beaten egg and panko for breading
- Neutral frying oil
- 2–3 tbsp chilled salmon roe for topping
- Chives, nori and lemon, optional
How to Make Ikura Croquettes
- Boil the potatoes until tender, drain thoroughly and mash with butter and a little cream. Season and cool.
- Shape the cooled potato mixture into small cylinders or patties and chill until firm.
- Coat each croquette in flour, beaten egg and panko.
- Fry in properly heated oil until crisp and golden, working in small batches. Drain well.
- Let the strongest heat dissipate briefly, then spoon chilled ikura over the croquettes. Garnish and serve promptly.
Why Keep the Roe Out of the Fryer?
High frying heat can rupture or firm salmon-roe membranes and remove the texture that makes ikura appealing. Using the roe as a finishing ingredient preserves its pop while the hot croquette supplies the contrast.
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Choosing Salmon Roe
Chum roe makes a visually bold topping because of its prominent eggs. Coho roe is another good choice. Flavor, firmness and salinity vary by lot, so check the current product description.
Serving and Storage
Serve the croquettes soon after frying and add roe only to the portions being served. Keep unused roe chilled and follow its package directions. See our Salmon Roe Storage Guide for general handling guidance.
From Global Seafoods
Global Seafoods North America has worked with salmon roe for decades. For fried foods, our practical approach is simple: cook the base first and add the cold roe at the end.
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More recipes: Red Caviar Recipe Guide.
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