Salmon Croquettes with Sour Cream Dill Remoulade

For the last week my darling daughter Rachel has asked me to make her some “Smack Mackem” which is her silly term for Salmon Croquettes.  I’m not sure if this is a Southern dish or if people everywhere eat Salmon Croquettes, but I’ve eaten them my whole life.  When I was a kid we dipped them in ketchup, but now I like mine with a little Dill Remoulade.  Since mayonnaise is forbidden in my household, (Rachel hates it) I always substitute it with sour cream or greek yogurt.  Have you ever eaten Salmon Croquettes?  If not, here’s my version.  I hope you’ll try it sometime and let me know what you think.

Salmon Croquettes:

1 egg beaten

14.75 oz can Wild Alaska Pink Salmon crumbled and bones removed

1/3 cup chopped onion

2 TBS Sour Cream

1 TBS Melted Butter

1/2 cup Flour

1/2 cup Yellow Corn Meal

1/2 tsp Slap Ya Mama Cajun Seasoning or use Salt, Pepper and dash of Garlic Powder

Oil for Frying

Mix all ingredients and form into 4 equal sized patties.  Meanwhile in cast iron or heavy skillet add 1 inch of oil and heat on Medium setting.  Place patties into hot oil and cook about 4 minutes per side or until browned.  Place on parchment paper to drain.

Sour Cream Dill Remoulade:

1 Cup Sour Cream

1 1/2  tsp Dill Weed

Mix together and serve with Salmon Croquettes.