Salmon Croquettes with Remoulade Sauce 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. Click here to view printer friendly version.

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