Salmon Croquettes with Dill Tartar Sauce
The sauce and croquettes can be made several days ahead of time and stored in the refrigerator until ready to use. The finished croquettes freeze well, too; just defrost in the refrigerator and rewarm in a 350-degree oven.
- 4 14-ounce cans salmon, drained, or 1 pound fresh salmon, ground
- ¼ cup minced yellow onion
- 4 cups cornflake crumbs, divided
- 4 eggs
- 2/3 cup mayonnaise or light mayonnaise
- 1 cup soymilk
- 1 tablespoon dried dill or ¼ cup fresh dill
- 1 teaspoon kosher salt
- ½ cup canola oil, divided
- Tartar Sauce
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 3 tablespoons grated apple
- 2 pickles, chopped
- 1/3 cup chopped yellow onion
- ¼ cup fresh dill
- 1 tablespoon sugar
- Prepare the croquettes: Line a large baking sheet with parchment paper. Mix salmon, onion, 2 cups cornflake crumbs, eggs, mayonnaise, milk, dill and salt in a large bowl. Form into 3-inch patties (or smaller for Kiddush size). Coat patties in remaining cornflake crumbs, and place on prepared baking sheet.
- Heat 1/3 cup of oil in a large skillet over medium-high heat. Add prepared patties in batches and fry until browned, 2 to 3 minutes per side. Drain on paper towel-lined plates. Add more oil between batches as needed.
- For the sauce: Place all ingredients in a food processor and process to desired consistency. Serve the tartar sauce with the croquettes.