Wholemeal salmon croquettes

Melt the butter in a saucepan and cook the onion until soft. Add the crumbled salmon (in my case it was the remains of a fish stock I used to make ramen).

When it is golden brown, add the flour and toast until the rush is done. Gradually add the hot milk (this is important so that there are no lumps). Stir constantly with the whisk until it thickens. It took me about 20-30 min.

Place the hot dough in a mold to cool and cover well with plastic wrap so that the top does not dry out and crust.

The next day, when it has solidified, dredge the croquettes in flour, then egg and finally I made a flour with the rye and sesame toast.

When ready, freeze or cook in the oven or pan fry. Enjoy!