Salmon Croquettes with Remoulade

This can also be made with fresh salmon rather than canned. If so, use 360 g. of fresh salmon. Place it on a rimmed baking sheet and season with salt and pepper. Place it in a 400 degree oven for 15 to 18 minutes. Remove and cool. Then use it just as if it was canned salmon.

INGREDIENTS:
Remoulade:
1/3 cup plain yogurt
2 tablespoons mayonnaise
2 teaspoons chopped fresh parsley
2 teaspoons chopped green onions
2 teaspoons whole-grain Dijon mustard
1 teaspoon capers, drained
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon hot pepper sauce

Croquettes:
1/3 cup plain yogurt
1 tablespoon whole-grain Dijon mustard
2 large eggs
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup Panko bread crumbs, divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground black pepper
2 (6-ounce) cans salmon, skinless, boneless, and drained
4 teaspoons butter
Fresh tarragon sprigs (optional)

YIELD: 4 servings of 2 croquettes each

COURSE: Seafood

CUISINE: French

DIRECTIONS:

  1. To prepare rémoulade, combine first 9 ingredients in a bowl; cover and chill.
  2. To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and eggs in a bowl. This is called the yogurt mixture. Set aside.
  3. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the chopped onion and celery; cook 4 minutes or until tender. Cool slightly. Combine onion mixture, yogurt mixture, 1/2 cup Panko crumbs, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup Panko crumbs. Cover and chill 20 minutes. Do not skip this step or the croquettes will not hold together when you turn them.
    Melt butter in a large nonstick skillet over medium-high heat. Add croquetts; reduce heat to medium. Cook 4 minutes on each side or until lightly browned. Serve croquettes with remoulade sauce. Garnish with fresh tarragon.