Salmon Croquettes with Lime Aioli
	Croquettes   1 medium    onions   4 medium    potatoes   400 g    pink salmon, tinned   .25 cups    Italian parsley   1 Tbs    dill   1 medium    lemons   1 whole    eggs   100 g    plain potato chips     salt and pepper   Lime Aioli   6 cloves    garlic   .25 tsp    salt   2   egg yolks   1 cup    extra-virgin olive oil   2 Tbs    lime juice     white pepper     1 Prep: Finely diced onion. Peel, dice and cook potatoes until soft. Finely chop parsley and dill. Crush potato crisps. Drain salmon and remove backbones if applicable. 2 Saute onion until tender and translucent, add to potatoes and mash together until well combined and smooth. Add the tinned salmon, parsley, dill and lemon juice, then chill mixture until cool. 3 Mould cooled mixture into balls or patties and toss in the beaten egg and crumb in the potato chip crumbs. Arrange on platter and freeze. 4 Heat oil in a deep pan and fry the well defrosted salmon croquettes until golden and hot in the centre. 5 Lime Aioli: Pound the garlic with the salt in a mortar and pestle. Work in the yolks with the pestle, then begin adding the oil a few drops at a time. Beating continuously, add the oil in a thin stream (very slowly at first or it may curdle). Thin with boiling water if desired.   Servings: 4   Copyright © 2006, The Gourmet Saint