Ingredients:

  • 2 cans of red salmon
  • 1 minced shallot
  • 1 egg
  • 1 tsp of Dijon mustard
  • 2 tbs of breadcrumbs
  • juice from 1 lemon
  • salt and pepper
  • 1/2 cup of mayo
  • 1/2 celery stalk, minced
  • 1 scallion, minced
  • 1 tbs parsley, minced
  • A dozen capers
  • 1 tbs of ketchup
  • A generous splash or 2 of Worcestershire sauce
  • 1/4 tbs garlic, minced
  • 1/8 tsp of cayenne pepper
  • Salt and pepper to taste

 

Cooking Instructions:

  1. In a large bowl combine red salmon, shallot, egg, Dijon mustard, breadcrumbs, lemon juice and season with salt and pepper.
  2. And mix.
  3. 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

  1. Start with Hellmann’s Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, Worcestershire sauce, garlic cayenne pepper and season with salt and pepper.
  2. And mix.