Prep: 25 minutes plus chilling and cooling
Cook: 15 minutes • Serves: 6
1/2 teaspoon PICS salt
1 PICS large egg
4 ounces PICS smoked salmon, chopped
1/2 cup PICS cream cheese, softened
1 teaspoon PICS ground black pepper
3/4 cup PICS cornflake crumbs
1/4 cup PICS all-purpose flour
1/2 cup PICS vegetable oil
2/3 cup PICS light sour cream
1 tablespoon prepared PICS horseradish
1-1/2 teaspoons PICS Dijon mustard
1 teaspoon lemon zest
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.
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 cornflake crumbs and flour.
3. Horseradish-Scallion Dip: In small bowl, stir 2 scallions, sour cream, horseradish, Dijon and lemon zest. Makes about 3/4 cup.
4.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.
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.
Approximate nutritional values per serving (2 croquettes, 2 tablespoons dip):
433 Calories, 29g Fat, (9g Saturated), 64mg Cholesterol,
336mg Sodium, 33g Carbohydrates, 2g Fiber, 11g Protein