Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish/Seafood
Amount Measure Ingredient -- Preparation Method
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REMOULADE SAUCE:
3/4 cup mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon dried tarragon
1/4 teaspoon hot pepper sauce
2 teaspoons capers -- drained and chopped
1 tablespoon chopped fresh Italian parsley
1 green onion -- very thinly sliced
salt and freshly ground pepper -- to taste
SALMON CROQUETTES:
2 cans salmon -- drained
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon dried tarragon
salt and freshly ground pepper -- to taste
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 egg -- lightly beaten
1 1/3 cups cracker crumbs -- divided
8 carrots -- peeled
2 tablespoons corn oil
2 tablespoons butter
1. Make Remoulade sauce: In small bowl, combine 3/4 cup mayonnaise, 2
teaspoons Dijon mustard, whole-grain mustard, 1 teaspoon tarragon, hot
pepper sauce, capers, parsley, green onion, salt, and pepper. Set aside,
covered, in the refrigerator.
2. Carefully flake the salmon into a bowl, discarding any small bones,
cartilage, and skin. Add the onion, celery, 1/2 teaspoon tarragon, salt,
and pepper; fold together with rubber spatula.
3. Combine 1/2 cup mayonnaise with 1 tablespoon Dijon mustard, then mix
into the salmon. With a rubber spatula, fold in the egg and 1/3 cup of
the crackers crumbs.
4. Form the mixture into 8 patties and coat with the remaining cracker
crumbs. Refrigerate, loosely covered, for 1 hour.
5. Meanwhile, coarsely grate the carrots into a large bowl. Toss with
1/3 cup of the Remoulade sauce, using a fork to break up the clumps.
6. Heat 1 tablespoon each of the oil and butter in a nonstick skillet.
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.
