Salmon Croquettes with Dill Sauce
Ingredients
Servings
- 1 ½ cups plain yoghurt or fat-free sour cream
- 60 ml Dijon mustard
- 6 sprigs fresh dill, chopped
- 2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
- 4 celery stalks, finely chopped
- 1 large white onion, finely chopped
- 4 large eggs, beaten
- ½ tablespoon salt
- 1 tablespoon pepper
- 2 tablespoons olive oil
Instructions
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To make the dill sauce, whisk together the yoghurt, mustard, and dill in a small bowl. Set aside.
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Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
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Put a dollop of the dill sauce on top of each patty and serve.
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Notes
Imported from Mela.
