Salmon Croquettes with Rémoulade

Ingredients

• 0.1 teaspoon pepper black freshly ground
• 4 teaspoons butter 
• 1 teaspoon capers 
• 2.3 cups carrots grated
• 0.5 cup celery chopped
• 0.3 teaspoon tarragon dried
• 2 large egg whites 
• 0.3 cup yogurt plain fat-free
• 2 teaspoons parsley fresh chopped
• 2 teaspoons spring onion chopped
• 1.5 tablespoons mayonnaise low-fat
• 0.5 cup onion chopped
• 1 Dash hot sauce hot
• 12 ounce salmon boneless skinless drained canned (such as Bumble Bee)
• 1 cup saltines divided crushed ( 15 crackers)
• 1 tablespoon dijon mustard 
• 2 teaspoons dijon mustard 
• 4 servings frangelico 
• 4 servings frangelico 

Equipment

• bowl
• frying pan

Directions

1. To prepare rmoulade, combine first 9 ingredients in a bowl; cover and chill.
2. To prepare croquettes, combine 1/3 cup yogurt, 1 tablespoon mustard, and egg whites in a bowl. Set aside.
3. Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add 1/2 cup onion and celery; cook 4 minutes or until tender. Cool slightly.
5. Combine onion mixture, yogurt mixture, 1/2 cup crackers, 1/4 teaspoon dried tarragon, 1/8 teaspoon pepper, and salmon in a bowl; toss gently. Cover and chill 10 minutes. Divide salmon mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Coat patties evenly with remaining 1/2 cup crackers. Cover and chill 20 minutes.
6. Combine carrot and 1/4 cup rmoulade in a bowl (reserve remaining sauce); toss gently to coat.
7. Melt butter in a large nonstick skillet over medium-high heat.
8. Add patties; reduce heat to medium. Cook 4 minutes on each side or until lightly browned.
9. Serve croquettes with carrot salad and remaining sauce.
10. Garnish with fresh tarragon, if desired.