1 tablespoon vegetable oil
1 red onion, finely chopped
2 cloves garlic, crushed
450g skinless salmon pieces, bones removed
1 tablespoon Dijon mustard
1/4 cup mild salsa
1/4 cup chopped fresh dill
1egg yolk
1 potato (300g), boiled, mashed
Salt and pepper, to taste
1/2 cup plain flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
extra vegetable oil, for shallow frying
Fresh dill and lemon wedges, to serve

Dill Yoghurt
200g tub Greek yoghurt
2 tablespoons chopped fresh dill
1/4 cup mild salsa
Combine all ingredients in a bowl Serve with croquettes with dill & lemon




1. Heat oil in fry pan add onion and garlic cook stirring until soft
2. Place in a food processor with salmon, mustard, salsa, dill and yolk, pulse until chopped
3. Transfer to a bowl stir in potato and season. Refrigerate 1 hour
4. Using damp hands shape tablespoons of mixture into barrel shapes, dust lightly with flour
5. Dip in egg and coat in bread crumbs
6. Heat enough oil in a large fry pan to shallow fry
7. Add croquettes in five batches and cook turning 5 minutes or until golden
8. Drain on absorbent paper


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!