Lemon-Dill Salmon Croquettes with Horseradish Sauce

Ingredients

• Sauce:
• 2 tablespoons light mayonnaise
• 2 tablespoons fat-free sour cream
• 1 teaspoon prepared horseradish
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon black pepper
• Dash of salt
• Croquettes:
• 1 tablespoon all-purpose flour
• 1 tablespoon chopped fresh dill
• 3 tablespoons light mayonnaise
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon black pepper
• 1 (15-ounce) can salmon
• 1 egg white
• 5 tablespoons dry breadcrumbs, divided
• Cooking spray

Preparation

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. Place remaining 2 tablespoons breadcrumbs on a plate; dredge patties in breadcrumbs.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 9 minutes on each side or until golden. Serve with sauce.
4. Wine note: Look for a crisp American pinot grigio to serve with these croquettes. Estancia Pinot Grigio 2006 ($12) 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