Salmon Croquettes with Remoulade Sauce

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.