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Salmon Croquettes with Mustard Sauce

Ingredients

  • 1 14 oz. can salmon, drained and flaked (or an equal amount cooked fresh salmon)
  • 2 eggs
  • 3/4 cup cornmeal
  • zest and juice of a lemon
  • 1 t. dried dill
  • 1/2 T. dried chives
  • salt and pepper to taste
  • Vegetable oil for shallow frying

Instructions

  • Mix all ingredients except vegetable oil together and form into 6 patties.
  • Put oil in a skillet to a depth of a little less than half and inch. Heat over medium heat until a pinch of cornmeal sizzles when dropped in. Put all of the patties in the hot oil and fry for about three minutes per side, or until golden brown. The second side may cook a little more quickly than the first. Drain on paper towels.
  • Serve with mustard sauce, below.

Notes

Easy Mustard Sauce
4 T. Dijon mustard, 
2 T. whole grain mustard (I love Maille’s Old Style), 
1 T. honey, 
3 T. heavy cream
Stir all ingredients together. Sauce will keep in the refrigerator for a couple of weeks.