Lemon-Dill Salmon Croquettes with Horseradish Sauce

Ready in 45 minutes

Cooking Light


2 tablespoons light mayonnaise
2 tablespoons fat-free sour cream
1 teaspoon prepared horseradish
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
1 pinch Salt
1 tablespoon all-purpose flour
1 tablespoon chopped fresh dill
3 tablespoons light mayonnaise
1/2 teaspoon grated lemon rind
1/2 teaspoon black pepper
1 (15-ounce) can salmon
1 egg white
5 tablespoons dry breadcrumbs; divided
Cooking spray

Original recipe makes 4 Servings



To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.

To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 tablespoons breadcrumbs. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate for 1 hour. Place remaining 2 tablespoons breadcrumbs on a plate; dredge patties in breadcrumbs.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 9 minutes on each side or until golden. Serve with sauce.


Wine note: Look for a crisp American pinot grigio to serve with these croquettes. Estancia Pinot Grigio 2006 ($12) is bolder than most Italian versions, with acidic verve and a little fizz that smooths out the horseradish sauce. The wine''s green apple flavor and citrus acidity marry well with the dish''s zesty lemon and herbal notes.

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