Salmon Croquettes with Lemon Dill Sauce

Directions

1. 1.

   Heat 1 tablespoon oil in a shallow pan on medium heat. Drain canned salmon thoroughly, pressing down to eliminate all juices. If using fresh baked, flake fish into small pieces. Beat eggs and add salmon, green onion, bread crumbs and Old Bay seasoning and mix well. ​

2. 2.

   Use an ice cream scooper or 1/4 cup measuring spoon to drop mounds into the frying pan. Fry for 3 - 4 minutes on each side. Drain on paper towel to absorb excess oil. Repeat until batter is finished.

3. 3.

   For sauce: Mix mayonnaise with dill, lemon juice and seasonings to your taste.

4. 4.

   For an elegant presentation, serve croquettes on a bed of mixed greens, and fill a hallowed out cucumber or squash chunk with lemon dill sauce.

   To make a cucumber or squash container, cut a two-inch piece from a thick end of cucumber or squash. Use a melon baller to scoop out most of the insides, leaving the bottom intact so it will hold the sauce. Fill with lemon dill sauce. Enjoy!