Dill And Mustard Salmon Balls

Fresh salmon meatballs" with a tangy dipping sauce! from "the meatball cookbook bible"...."

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.

Line a rimmed baking sheet with foil and spray with cooking spray.

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.

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.

Make mixture into 1 1 / 2-inch balls and place on the prepared pan.

Spray the tops of the balls with cooking spray.

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.

Serve the salmon balls with the dipping sauce.

salmon fillets, egg, mayonnaise, dijon mustard, plain breadcrumbs, fresh dill, sour cream, lemon juice, salt and pepper, cooking spray