Smoked salmon and dill croquettes

Melt butter in a heavy-based saucepan. Add onion and season with salt and pepper. Cook until soft, without allowing onion to colour, about 15 minutes. Add 85 grams flour and cook, stirring continuously, for 20 minutes.

Gradually add milk then cook for a further 10 minutes or until mixture boils. Sift in cornflour and mix well. Stir through salmon, dill, parsley, cheese and capers. Check seasoning, then allow to cool.

Preheat a fryer to 180C or heat oil in a saucepan. Roll into balls and coat in remaining flour, then egg, then breadcrumbs. Deep-fry croquettes until golden. Serve with lemon wedges.

Tip: The mixture can be made the day before, then rolled into balls, coated and fried when needed.