Name: Smoked Trout Croquettes
Cook time: 1 hour
Total time: 1 hour
Yield: Makes about 60
Ingredients: 6 medium russet potatoes (about 2 1/2 lb. total), peeled, quartered; Kosher salt; 1/4 cup (1/2 stick) unsalted butter, cut into pieces; 1 oz. Parmesan, finely grated (about 1/4 cup); 1/4 cup chopped chives; 2 Tbsp. prepared horseradish; 1/2 tsp. freshly ground black pepper; 4 large eggs, lightly beaten, divided; 8 oz. smoked trout, skin and any large pin bones removed, shredded; 2 oz. low-moisture mozzarella, coarsely grated (about 1/2 cup); 2 cups panko (Japanese breadcrumbs); Canola or vegetable oil (for frying; about 6 cups); Lemon wedges (for serving)

Smoked trout croquettes on a platter with sliced lemons surrounded by plates a glass of white wine and a glass of Lambrusco.

Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Liza Jernow

These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they’re just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.