Smoked Salmon Croquettes with Horseradish-Scallion Dip

Directions

1. Croquettes Line rimmed baking pan with aluminum foil; line second rimmed baking pan with paper towel. In medium saucepot, heat potatoes, salt and enough cold water to cover to a boil over high heat. Reduce heat to medium-low; simmer 6 minutes or until fork-tender. Drain; cool to room temperature. In medium bowl, whisk egg; add salmon, cream cheese, pepper and potatoes. Stir with fork until thoroughly combined; cover and refrigerate 30 minutes. In wide, shallow dish, stir cornflake crumbs and flour.
2. Horseradish-Scallion Dip In small bowl, stir 2 scallions, sour cream, horseradish, Dijon and lemon zest. Makes about 3/4 cup. Form 2 tablespoons potato mixture into 1 1/2 x 2 1/2-inch croquettes; dip in cornflake crumb mixture, pressing lightly so crumbs adhere, and place on foil-lined baking pan. Makes about 12 croquettes. In large skillet, heat oil over medium heat 3 minutes or until hot. In batches, if necessary, add croquettes and cook 6 minutes, turning to brown all sides; with slotted spoon, transfer to paper towel-lined baking pan to drain. Serve croquettes sprinkled with remaining scallions along with Horseradish-Scallion Dip.

Nutritional Facts