Salmon, courgette & green asparagus croquettes

Instructions

1. Use a peeler to make courgette and asparagus tagliatelle. Soak in a bowl of cold water. Cut the 2 lemons into quarters. Remove the fine zest from one lemon and squeeze out the juice.
2. For the sauce, mix the yoghurt with the lemon juice, salt and pepper, and refrigerate.
3. Cut the salmon into small pieces. Remove the leaves from the herbs. Chop the herbs and the onion, then mix with the salmon, eggs, salt and pepper.
4. Sprinkle the breadcrumbs on a plate. Take some of the filling and shape the croquettes compactly with your hands, then coat them in the breadcrumbs and fry over a medium heat in 1 cm of pre-heated oil, turning them halfway through the cooking time.
5. Arrange the croquettes on a serving dish with the (drained and dried) courgette and asparagus tagliatelle. Sprinkle with gomashio, lemon zest and serve with the lemon wedges and yoghurt sauce.