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SUDOKU
SALMON CROQUETTES WITH DILL SAUCE
Ingredients
chopped • 1 large white onion, finely chopped • 4 large eggs, beaten
• 1 1/2 cups plain yogurt or fat-free sour cream • 1/4 cup Dijon mustard • 6 sprigs fresh dill, chopped • 2 14.75-oz cans salmon, packed in water • 4 celery stalks, finely
• 1/2 tbsp salt • 1 tbsp pepper • 2 tbsp olive oil
Directions 1. In a small bowl, whisk together yogurt, Dijon mustard, and dill to make the dill sauce. Set aside. 2. Drain the salmon, then remove and discard the bones and skin. In a large bowl, mix the salmon, celery, onion, eggs, salt, and pepper. Form the mixture into 8 patties. Coat a medium skillet with olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side. 3. Put a dollop of the dill sauce on top of each patty and serve. Inspired by Epicurious.com
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