Smoked salmon croquettes with horseradish-scallion dip

Let's make it

Step 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.
Step 2
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 corn flake crumbs and flour.
Step 3
Horseradish-Scallion Dip: In small bowl, stir 2 scallions, sour cream, horseradish, Dijon and lemon zest. Makes about ¾ cup.
Step 4
Form 2 tablespoons potato mixture into 1½ x 2½-inch croquettes; dip in corn flake crumb mixture, pressing lightly so crumbs adhere, and place on foil-lined baking pan. Makes about 12 croquettes.
Step 5
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.

Nutrition Info

Approximate nutritional values per serving (2 croquettes, 2 tablespoons dip): 439 Calories, 31g Fat (9g Saturated), 68mg Cholesterol, 321mg Sodium, 33g Carbohydrates, 2g Fiber, 4g Sugars, 9g Protein

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