Salmon Croquettes with Cajun Remoulade Sauce

Serve these Salmon Croquettes with Cajun Remoulade Sauce atop a generous puddle of creamed corn!

2 cans red salmon
1 minced shallot
1 egg
1 teaspoon Dijon mustard
2 tablespoons breadcrumbs
Juice from 1 lemon
Salt and pepper
1/2 cup mayonnaise
1/2 celery stalk, minced
1 scallion, minced
1 tablespoon parsley, minced
A dozen capers
1 tablespoon ketchup
A generous splash or 2 of Worcestershire sauce
1/4 tablespoon garlic, minced
1/8 teaspoon cayenne pepper
Salt and pepper to taste

In a large bowl combine red salmon, shallot, egg, Dijon mustard, breadcrumbs, lemon juice and season with salt and pepper.

And mix.

Add Bertolli Extra Virgin Olive Oil to a pan and saute over medium heat until the croquette is nicely browned and cooked through.

To make the remoulade sauce:
Start with Hellmann's Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, Worcestershire sauce, garlic cayenne pepper and season with salt and pepper.

And mix.

Recipe and video provided courtesy of HolidayKitchen.tv.