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.

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