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For the croquettes:
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Peel and cube the russset potatoes into 1 1/2 inch pieces.
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Add the potato cubes into a medium sized pot, and fill with water until the potatoes are covered.
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Heat over high heat until the water boils, then reduce to medium-high heat.
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Cook until the potatoes are fork tender, about 10-15 minutes total.
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Drain the water off the potatoes.
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You can keep the potatoes in the pot or put them into a large mixing bowl.
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Add the butter, salt, and milk, beating with a hand-mixer until smooth.
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We only need three cups of mashed potatoes, so if you have more, reserve that for another use.
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Flake the salmon with a fork, and add it to the 3 cups of potatoes along with the scallions and shredded cheese.
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Form into palm-sized disks, and set the disks aside on a parchment-lined cookie sheet.
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Whisk the eggs together in a shallow bowl, and set aside.
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Put the panko bread crumbs onto a lipped plate or shallow bowl and set aside.
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Now, were ready to coat the croquettes!
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Dip the disks, one by one into the egg mixture first, then coat with panko bread crumbs, and return to the parchment-lined cookie sheet.
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Repeat until all disks are coated.
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At this point, you can freeze the croquettes until youre ready for them!
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If you have frozen them, let them thaw at room temperature for at least an hour before frying.
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Heat a skillet with about a half inch of canola oil over medium-high heat.
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When the oil has come up to temperature, fry the croquettes in batches until golden brown on each side, about 2-3 minutes per side.
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Put the croquettes onto a paper towel lined plate and finish frying all of them.
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For the Hollandaise sauce:
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Fill a small pot halfway with water, and heat over medium heat.
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Place a metal or glass bowl over the pot, so it does not touch the water, and add the egg yolks and lemon juice into the bowl.
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Whisk continually until the eggs begin to thicken.
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Turn the heat down to medium-low, and add the butter cubes one by one, waiting until each one is melted before adding another.
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Once all of the butter has been added remove bowl from heat and add salt and cayenne pepper.
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Place a dollop of Hollandaise on each croquette, top with a parsley leaf, and serve immediately!
