Salmon Croquettes with Remoulade Sauce

• 3/4 cup mayonnaise
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons whole-grain mustard
• 1 teaspoon tarragon leaves dried
• 1/4 teaspoon red hot pepper sauce
• 2 teaspoons capers chopped
• 1 tablespoon italian parsley
• 1 each scallions, spring or green onions sliced
• 2 cans salmon drained
• 1/2 cup onions chopped
• 1/2 cup celery chopped
• 1/2 teaspoon tarragon leaves dried
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 1 each eggs lightly beaten
• 113 cups cracker crumbs divided
• 8 each carrots peeled
• 2 tablespoons corn oil
• 2 tablespoons butter

1. Make Remoulade sauce: In small bowl, combine 3/4 cup 1 teaspoon tarragon, hot pepper sauce, capers, parsley, green onion, salt, and pepper.
2. Set aside, covered, in the refrigerator.
3. Carefully flake the salmon into a bowl.
4. Add the onion, celery, 1/2 teaspoon tarragon, salt, and pepper; fold together with rubber spatula.
5. Combine 1/2 cup mayonnaise with 1 tablespoon Dijon mustard.
6. With a rubber spatula, fold in the egg and 13 cup of the crackers crumbs.
7. Form the mixture into 8 patties.
8. Refrigerate, loosely covered, for 1 hour.
9. Meanwhile, coarsely grate the carrots into a large bowl.
10. Toss with 13 cup of the Remoulade sauce, using a fork to break up the clumps.
11. Heat 1 tablespoon each of the oil and butter.
12. Cook the croquettes over medium heat until golden, about 3 to 4 minutes per side, adding more oil and butter if necessary.
13. Serve topped with a dollop of Remoulade sauce and the carrots alongside.

mayonnaise, mustard, wholegrain mustard, tarragon, red hot pepper sauce, capers, italian parsley, scallions, salmon, onions, celery, tarragon, mayonnaise, mustard, eggs, cracker crumbs, carrots, corn oil, butter

Taken from recipeland.com/recipe/v/salmon-croquettes-remoulade-sau-43132 (may not work)