Salmon Croquettes with Remoulade Sauce

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Ingredients

Directions

Make Remoulade sauce: In small bowl, combine 3/4 cup 1 teaspoon tarragon, hot pepper sauce, capers, parsley, green onion, salt, and pepper.

Set aside, covered, in the refrigerator.

Carefully flake the salmon into a bowl.

Add the onion, celery, 1/2 teaspoon tarragon, salt, and pepper; fold together with rubber spatula.

Combine 1/2 cup mayonnaise with 1 tablespoon Dijon mustard.

With a rubber spatula, fold in the egg and 1/3 cup of the crackers crumbs.

Form the mixture into 8 patties.

Refrigerate, loosely covered, for 1 hour.

Meanwhile, coarsely grate the carrots into a large bowl.

Toss with 1/3 cup of the Remoulade sauce, using a fork to break up the clumps.

Heat 1 tablespoon each of the oil and butter.

Cook the croquettes over medium heat until golden, about 3 to 4 minutes per side, adding more oil and butter if necessary.

Serve topped with a dollop of Remoulade sauce and the carrots alongside.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.