Dill and Mustard Salmon Balls

Fresh salmon "meatballs" with a tangy dipping sauce! From "The Meatball Cookbook Bible"....

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  skinned salmon fillets
• 1  egg
• 1⁄2 cup mayonnaise
• 1⁄2 cup Dijon mustard
• 1⁄2 cup  plain breadcrumbs
• 1⁄3 cup  chopped fresh dill
• 1⁄4 cup sour cream
• 2  teaspoons lemon juice (fresh is best)
•  salt and pepper
•  cooking spray

Directions

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.