Appetizer Recipes

Smoked Salmon Croquetas (Gluten-Free)

It’s a crispy, crunchy app for everyone! We make these Spanish-style croquetas with rice flour, gluten-free flour, and gluten-free panko, so they’re safe for gluten-sensitive gourmands but have the same satisfying bite as their wheatier cousins. The filling is a creamy blend of smoked salmon and earthy leeks. Serve with hot sauce — it adds the perfect zing.

P.S. All-purpose flour and glutinous panko will also work in this recipe.

Yield: 30 croquetas

Smoked Salmon Croquetas (Gluten-Free)



Smoked Salmon Croquetas (Gluten-Free)


2 Tbsp Gelson’s 100% California extra-virgin olive oil, divided
1 small leek, white and light greens parts only, finely chopped, rinsed
8 oz smoked salmon, finely chopped
½ tsp kosher salt, plus more to taste
Freshly ground Gelson’s black pepper, to taste
3 Tbsp unsalted butter
½ cup white rice flour
1 ½ cups whole milk, room temperature
Gelson’s ground nutmeg
Gelson’s cayenne pepper
1 cup gluten-free flour
2 large eggs
1 cups gluten-free panko
Rough chopped parsley, for garnish
Lemon wedges, for serving
Hot sauce, for serving


  1. To make the filling: Heat 1 tablespoon of the olive oil in a medium non-stick skillet over medium heat. Add the leeks and sauté until softened, 3 minutes.

  2. Remove the pan from the heat, stir in the salmon, and season with salt and black pepper. Set aside.

  3. Melt the remaining 1 tablespoon olive oil and the butter in a medium saucepan over medium heat. Add the rice flour and whisk to incorporate it into the oil and butter. Continue to cook, stirring constantly, for 2 minutes.

  4. Reduce the heat to medium low. Add the milk, a few tablespoons at a time, whisking thoroughly between each addition. Continue to cook and stir until it thickens into a thick paste, about 3 minutes.

  5. Remove the pot from the heat and season with salt, black pepper, and a generous pinch each of nutmeg and cayenne pepper.

  6. Fold the paste into the salmon and leeks until well combined. Transfer the filling to a shallow airtight container, spread it evenly, and chill in the refrigerator until firm, about 2 hours and preferably overnight.

  7. To make the croquetas: Place the gluten-free flour, the eggs, and the breadcrumbs in 3 separate, small dishes. Stir ½ tsp of salt into the gluten-free flour. Beat the eggs to combine.

  8. Portion the filling into approximately ¾ x 2” logs. Place the logs on a tray and freeze for 30 minutes.

  9. Dredge each log through the flour, turning to coat and shaking off any excess, then through the eggs and the panko. Return the breaded croquetas to the tray. Chill in the refrigerator until ready to fry and if covered with plastic wrap for up to 1 day.

  10. Fill a large Dutch oven with 2” of vegetable oil and fit the pot with a candy thermometer. Heat over medium-high heat to 350º. Adjust the heat as needed to maintain this oil temperature throughout the cooking process.

  11. Working in batches, fry the croquetas until golden brown on all sides and heated through, about 2 minutes. Transfer the cooked croquetas to a paper-towel lined plate.

  12. Transfer the croquetas to a serving platter, garnish with the parsley, and serve hot with lemon wedges and hot sauce.

Calculate nutrition information for this recipe.