Servings: 8

INGREDIENTS: subheading: INGREDIENTS:
1 ½ cups plain yogurt or fat-free sour cream 1 ½ cups plain yogurt or fat-free sour cream
¼ cup Dijon mustard ¼ cup Dijon mustard
6 sprigs fresh dill, chopped 6 sprigs fresh dill, chopped
2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand) 2 (14.75-ounce) cans salmon packed in water (look for a sustainable brand)
4 celery stalks, finely chopped 4 celery stalks, finely chopped
1 large white onion, finely chopped 1 large white onion, finely chopped
4 large eggs, beaten 4 large eggs, beaten
½ tablespoon salt ½ tablespoon salt
1 tablespoon pepper 1 tablespoon pepper
2 tablespoons olive oil 2 tablespoons olive oil

PREPARATION: subheading: PREPARATION:
To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside.
Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side.
Put a dollop of the dill sauce on top of each patty and serve.

Note:  Note:
If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.  If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix.