Salmon Croquettes with Creamy Dill Sauce
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Ingredients & Equipment
What we send
- 2Persian cucumbers
- 1 clovegarlic
- 2 tablespoonswhole-grain mustard
- 1/3 cuppanko breadcrumbs
- 10 ouncesground salmon
- 2 packetssour cream
- 1 tablespoonChampagne vinegar
- 3 ouncesbaby arugula
- 1/4 ouncechives
- 1/4 ouncedill
What You’ll Need
- canola oil
- olive oil
- kosher salt
- black pepper
- plastic wrap
- 12" large high-sided pan
Rinse all produce. Cut cucumbers crosswise into ¼-inch slices. Thinly slice chives. Roughly chop dill leaves and stems (the stems are quite tender, so we're leaving them in for extra flavor). Halve lemon. Trim and discard scallion roots and thinly slice.
Make garlic paste
Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.
In a large bowl, combine mustard, breadcrumbs, scallions, half of herbs, half of garlic paste, 1 egg, ½ teaspoon salt, and pepper as desired, then add salmon. Using your hands, mix well, then form into 6 equal patties, about ¾-inch thick. Place on a plate and cover with plastic wrap. Chill in freezer until firm, 5-10 minutes.
Make sauce and vinaigrette
While croquettes chill, in a small bowl, whisk together sour cream, remaining herbs, remaining garlic paste, juice of ½ lemon, ¼ teaspoon salt, and pepper as desired. Set creamy dill sauce aside until ready to serve. In a separate large bowl, whisk together Champagne vinegar, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired and set aside. Save remaining lemon to brighten a glass of water.
In a large high-sided pan, add enough canola oil to reach about ¼-inch up sides of pan, then place over medium-high heat. When oil is shimmering, carefully add croquettes in a single layer. Fry until croquettes are golden and salmon is cooked through, about 3 minutes per side. Using a slotted spoon, transfer croquettes to a paper towel–lined plate to drain.
Plate salmon croquettes
Pat arugula dry with paper towel and add to bowl with vinaigrette, along with cucumbers. Toss to coat. Divide salad between serving plates. Add salmon croquettes to plates with salad, top with creamy dill sauce, and dig in!