Salmon Croquettes with Remoulade Sauce
Yield
6 servingsPrep
30 minCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Remoulade sauce | |||
| ¾ | cup |
mayonnaise
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 ½ | teaspoons |
whole-grain mustard
|
*
|
| 1 | teaspoon |
tarragon leaves
dried |
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | teaspoons |
capers
chopped |
*
|
| 1 | tablespoon |
italian parsley
|
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| Salmon croquettes | |||
| 2 | cans |
salmon
drained |
*
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | teaspoon |
tarragon leaves
dried |
|
| ½ | cup |
mayonnaise
|
|
| 1 | tablespoon |
dijon mustard
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 ⅓ | cups |
cracker crumbs
divided |
* |
| 8 | each |
carrots
peeled |
|
| 2 | tablespoons |
corn oil
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Remoulade sauce | |||
| 177 | ml |
mayonnaise
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 7.5 | ml |
whole-grain mustard
|
*
|
| 5 | ml |
tarragon leaves
dried |
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1E+1 | ml |
capers
chopped |
*
|
| 15 | ml |
italian parsley
|
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| Salmon croquettes | |||
| 2 | cans |
salmon
drained |
*
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2.5 | ml |
tarragon leaves
dried |
|
| 118 | ml |
mayonnaise
|
|
| 15 | ml |
dijon mustard
|
|
| 1 | each |
eggs
lightly beaten |
|
| 315 | ml |
cracker crumbs
divided |
* |
| 8 | each |
carrots
peeled |
|
| 3E+1 | ml |
corn oil
|
|
| 3E+1 | ml |
butter
|
|
Directions
Make Remoulade sauce: In small bowl, combine ¾ 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, ½ teaspoon tarragon, salt, and pepper; fold together with rubber spatula.
Combine ½ cup mayonnaise with 1 tablespoon Dijon mustard.
With a rubber spatula, fold in the egg and ⅓ 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 ⅓ 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.
