Salmon croquettes with dill recipe

Ingredients

• 2 cans pink salmon, skinless/boneless
• Pepper, to taste
• ½ teaspoon parsley
• ½ teaspoon dill
• 1⁄8 teaspoon celery seed
• ¼ teaspoon dried chives
• 3 tablespoons red onion, diced
• 1 jumbo egg
• 1⁄8 cup panko bread crumbs
• 2 tablespoons sweet butter

• ½ cup Hellmann’s mayonnaise
• 1 tablespoon dried dill
• 1 teaspoon lemon zest

• 1 ciabatta roll, cut in half and sliced horizontally
• ½ cup shredded Havarti dill

1. Preheat oven to 350°F.
2. In a mixing bowl, combine all croquette ingredients except butter. Form two patties.
3. In a sauté pan turned to medium heat, cook salmon patties in sweet butter until brown, flipping when necessary. Remove from heat.
4. In a mixing bowl, combine mayonnaise, dried dill, and lemon zest.
5. To form sandwich, place 1 croquette on each bottom piece of bread to form two sandwiches, followed by lemon dill mayonnaise to taste, Havarti dill, and top piece of bread.
6. Bake sandwiches for 5 minutes.
7. Serve hot with any leftover lemon dill mayonnaise on the side.