Dill And Mustard Salmon Balls

• 1 1/4 lbs skinned salmon fillets
• 1 egg
• 1/2 cup mayonnaise
• 1/2 cup Dijon mustard
• 1/2 cup plain breadcrumbs
• 1/3 cup chopped fresh dill
• 1/4 cup sour cream
• 2 teaspoons lemon juice (fresh is best)
• salt and pepper
• cooking spray

1. Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid.
2. Line a rimmed baking sheet with foil and spray with cooking spray.
3. In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well.
4. Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well.
5. Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray.
6. Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well.
7. Serve the salmon balls with the dipping sauce.

salmon, egg, mayonnaise, dijon mustard, breadcrumbs, dill, sour cream, lemon juice, salt, cooking spray

Taken from www.food.com/recipe/dill-and-mustard-salmon-balls-504665 (may not work)