This is an Austrian version of a smoked salmon spread. Horseradish is very popular in Austria and is used in many dips and sauces. The salmon used in this dish is not Lox, this is slowly smoked Alaskan Sockey and is flaked rather than cut. Enjoy it with some crusty Ciabatta bread and a glass of fruity white wine.
Also known as Potato Croquettes, this version was adapted from Modern Cooking for Private Families and then published in The Great Victorian Cookbook by John Midgley, published in 1995…My mother used to make different types of croquettes when I was little, no doubt to stretch the meat for our large family…Decades have passed and the original recipes are long gone, but this one looks very much like one of hers…I’d like to surprise her one day with this old standby, so I’m placing it here for safekeeping!
A magazine find I made tonight. While it worked perfectly, I’m thinking of using the same mix and filling to make a meatloaf next time-half the mix, then the filling, topped with the rest of the mix and baked for about 1 hour.
Tasty rissoles for lovers of Mediterranean ingredients – capsicum, garlic, olives, basil – which I have adapted from a recipe in the November 2005 issue of the ‘Australian Good Taste’ magazine. It was accompanied by a delicious low-fat recipe for potatoes: Recipe #145705. In adapting this recipe, I have suggested making 12 rissoles rather than the 8 in the original recipe. This immediately makes serving sizes more versatile. If you are watching your calories and fat intake, have just ONE rissole and more of the salsa. Posted for the post ZWT, Healthy for the Holidays Challenge! The fat content is probably still a bit on the high side, but remember the calorie and fat content is for the rissoles and the salsa! If you are not interested in making the salsa, make 8 rissoles (instead of 12) to serve 4.
Make and share this Potatoes Rissole recipe from Food.com.
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