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Salmon Croquettes with Dill Sauce
Ingredients
  • subheading: For the sauce:
  • 1 ½ cups plain yogurt or light sour cream
  • ¼ cup Dijon mustard
  • 6 sprigs fresh dill, chopped
  • subheading: For the salmon:
  • 4 cans, 7.5 ounces each unsalted salmon, packed in water
  • 4 celery stalks, finely chopped
  • 1 large white onion, finely chopped
  • 4 large eggs, beaten
  • ½ tablespoon salt
  • black pepper, to taste
  • 1 tablespoon olive oil
Steps
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