75 g (2.6 oz) unsalted butter
  75 g (2.6 oz) plain flour
  500 ml (17 fl oz) full cream (whole) milk
  50 ml (1.7 fl oz) double cream (heavy cream)

  150 g hot-smoked salmon, flaked
  40–60 g cream cheese
  2–3 tbsp very finely diced red onion (or shallot for a more delicate flavor)
  1 tbsp chopped chives
  1 tsp lemon zest
  ½ tsp Dijon mustard
  White pepper
  Pinch of cayenne
  Salt to taste

1. Start with the béchamel. Melt the butter over low to medium heat. Add the flour and stir well to form a roux. Cook gently for 3 minutes, stirring constantly, then remove from the heat to cool slightly.
2. In a separate saucepan warm the milk.
3. add milk gradually to the cooled roux, whisking thoroughly between additions to form a smooth sauce. Once all the milk is incorporated, return the pan to medium heat and bring the béchamel to a gentle boil.
4. Add the cream, stir well, and reduce the heat to low. Let the béchamel simmer for 5 minutes to thicken and cook out any raw flour taste.
5. Sweat the onion gently in a little butter before adding it to the béchamel.
6. Add the cream cheese, onion, chives, zest, mustard and spices.
7. Transfer the thick béchamel mixture to a shallow tray. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the fridge—or freezer—for at least 2 hours until firm.
8. Once the mixture is set, scoop out even portions and shape into croquettes with clean hands. Coat each one first in flour, then dip in the beaten egg, and finish with a coating of breadcrumbs. Place onto the lined tray as you go.
9. For best results, freeze the shaped croquettes until solid—about 2 hours. They can be deep-fried directly from frozen.
10. Heat the frying oil to 170°C (340°F). Fry the croquettes in small batches for 3 to 5 minutes until golden and crisp. Avoid overcrowding the pan and handle them gently so they don’t break apart.
11. Drain on paper towels and serve hot—1 to 2 per person is a perfect starter.