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Salmon Croquettes with Dill Sauce

15 1/2 ounces pink salmon -- * see note
4 eggs -- beaten
1 1/2 cups plain dry bread crumbs -- divided
1/3 cup finely chopped onion
1 tablespoon fresh parsley -- chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons vegetable oil

Dill Sauce:
1 cup sour cream
1/2 cup mayonnaise
1 tablespoon sweet pickle relish
2 teaspoons lemon juice
1 teaspoon dried dill weed

Make Dill Sauce: Combine all ingredients; mix well. Cover and chill for at least 1 hour before serving.

*Note: Drained, boned, and flaked.

In a large bowl, combine the salmon, eggs, 1 cup bread crumbs, the onion, parsley, salt and pepper; mix well. Form the mixture into 12 patties about 1/4 inch thick. Place the remaining 1/2 cup bread crumbs in a shallow dish and coat the patties on both sides with the bread crumbs. In a large skillet, heat oil over medium heat, and sauté the patties for 5 to 8 minutes or until golden brown, turning halfway through the cooking. Drain on paper towels, then remove to a serving platter and serve immediately.

Adapted from a Mr. Food recipe.