The use of aromatic fresh dill is part of many diverse cuisines; they range from Greek to all of the Scandinavian countries. This dish has northern European inspiration because it blends the fresh herb with sharp mustard for a contrast.
11/4 pounds skinned salmon fillet
1 large egg
1/2 cup mayonnaise, divided
1/3 cup Dijon mustard, divided
1/2 cup plain breadcrumbs
1/3 cup chopped fresh dill, divided
Salt and freshly ground black pepper to taste
1/4 cup sour cream
2 teaspoons freshly squeezed lemon juice
Vegetable oil spray
1. Rinse salmon, pat dry with paper towels, and cut into 1-inch pieces. Place salmon cubes on a sheet of plastic wrap, and freeze for 20 to 30 minutes, or until firm but not frozen solid.
2. Preheat the oven to 425°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
3. Whisk egg, 2 tablespoons mayonnaise, and 2 tablespoons mustard in a mixing bowl, add breadcrumbs and 3 tablespoons dill, and mix well. Chop salmon in a food processor using on-and-off pulsing. Add salmon, season to taste with salt and pepper, and mix well again.
4. Make mixture into 11/2-inch balls, and arrange salmon balls on the prepared pan. Spray tops of salmon balls with vegetable oil spray.
5. Bake salmon balls for 12 to 15 minutes, or until cooked through. While salmon balls bake, combine remaining mayonnaise, sour cream, remaining mustard, remaining dill, and lemon juice in a mixing bowl, and whisk well. Remove the pan from the oven, and serve immediately, accompanied by the bowl of sauce for dipping.
Note: The salmon mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the salmon balls can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, uncovered, for 10 to 12 minutes, or until hot.