Remoulade is the classic french tarter sauce. It's spicier cousin is used across Asian 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. Saut 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 Hellmann's mayonnaise, half of minced celery stock 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 and eighth of a teaspoon of cayenne pepper and season with salt and pepper. Serve these salmon croquettes atop of generous puddle of creamed corn and top it with a little Remoulade.

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