A delicious video recipe from the Holiday Kitchen. Visit www.holidaykitchen.tv for step-by-step instructions and to order the dvd.

Video Transcription

Speaker: Remoulade is the classic French tartar sauce. Its spicier cousin is used across Cajun country. In a large bowl, mix two cans of red salmon with one minced shallot, one egg, one tablespoon of Dijon mustard, two tablespoons of bread crumbs, the juice from half of a lemon and season with salt and pepper. Shape the mixture into four croquettes. Sauté in a good amount of Bertolli extra virgin olive oil over medium heat until the croquette is nicely browned and cooked through. To make the Remoulade sauce, start with half a cup of Hellman's Mayonnaise, half a minced celery stalk for some crunch, one minced scallion, a tablespoon of minced parsley, a dozen capers, one tablespoon of ketchup, juice from half a lemon, a generous splash or two of Worcestershire sauce, a teaspoon of minced garlic, an eighth of a teaspoon of cayenne pepper and season with salt and pepper. Serve these salmon croquettes, a top with generous puddle of creamed corn and top it with a little Remoulade. Go to holidaykitchen.tv for a cornucopia of delicious video recipes.