SERVES 8
INGREDIENTS
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- 1½ cups plain yogurt or fat-free sour cream
- ¼ cup 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
PREPARATION
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- To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
- 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.
- Put a dollop of the dill sauce on top of each patty and serve.
All you have to do to make the croquettes is combine canned salmon (canned trout would work well, too, if that’s what you have on hand) with chopped celery, onion, and beaten eggs in a bowl, season the mixture with salt and pepper and form them into ½-inch-thick patties. After cooking in a skillet for a few minutes with a little olive oil, the salmon patties become perfectly browned and crispy on the outside. The bits of onion and celery caramelize along the edges, and the inside of each patty remains rich and juicy. You could serve these with tartar sauce, but the recipe offers a refreshing alternative: a quick mix of sour cream (or plain yogurt), Dijon mustard, and freshly chopped dill.
https://www.epicurious.com/recipes-menus/easy-crispy-salmon-cakes-budget-recipe-article
https://www.epicurious.com/recipes/food/views/salmon-croquettes-dill-sauce