1. Rinse the salmon and pat dry with paper towels. Cut in 1-inch pieces and place on a sheet of plastic wrap. Put in the freezer for 20-30 minutes, until firm but not frozen solid. 2. Line a rimmed baking sheet with foil and spray with cooking spray. 3. In a large bowl whisk the egg, 2 tablespoons of the mayonnaise, and 2 tablespoons of the mustard. Add the breadcrumbs and 3 tablespoons of the dill and mix well. 4. Chop the semi-frozen salmon in a food processor, pulsing until chopped but not pureed. Add the salmon to the bowl, add salt and pepper to taste, and mix well. 5. Make mixture into 1 1/2-inch balls and place on the prepared pan. Spray the tops of the balls with cooking spray. 6. Bake at 425 degrees for 12-15 minutes. While the salmon balls are baking, mix the remaining mayonnaise, mustard, and dill with the sour cream and lemon juice in a bowl and whisk well. 7. Serve the salmon balls with the dipping sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
