Lemon-Dill Salmon Croquettes with Horseradish Sauce

Ingredients

• 0.1 teaspoon pepper black
• 0.5 teaspoon pepper black
• 15 ounce salmon canned
• 5 tablespoons breadcrumbs dry divided
• 1  egg whites 
• 1 tablespoon flour all-purpose
• 1 tablespoon optional: dill fresh chopped
• 0.1 teaspoon ground pepper red
• 1 teaspoon horseradish prepared
• 0.5 teaspoon lemon zest grated
• 2 tablespoons mayonnaise light
• 3 tablespoons mayonnaise light
• 1 Dash salt 
• 2 tablespoons cream fat-free sour

Equipment

• bowl
• frying pan
• whisk

Directions

1. To prepare sauce, combine the first 6 ingredients in a small bowl; stir with a whisk. Cover and refrigerate.
2. To prepare croquettes, combine flour and next 6 ingredients (through egg white) and 3 tablespoons breadcrumbs. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Refrigerate for 1 hour.
3. Place remaining 2 tablespoons breadcrumbs on a plate; dredge patties in breadcrumbs.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add patties to pan; cook 9 minutes on each side or until golden.
6. Serve with sauce.
7. Wine note: Look for a crisp American pinot grigio to serve with these croquettes. Estancia Pinot Grigio 2006 ($1
8. is bolder than most Italian versions, with acidic verve and a little fizz that smooths out the horseradish sauce. The wine's green apple flavor and citrus acidity marry well with the dish's zesty lemon and herbal notes. Jeffery Lindenmuth