Preparation To make the dill sauce, whisk together the yogurt, mustard, and dill in a small bowl. Set aside. Drain the salmon, and then remove and discard the bones and skin. Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl. Form the mixture into 8 patties. Slick a medium skillet with the olive oil and heat it over medium-high heat. Cook the patties until browned on both sides, about 5 minutes per side. Put a dollop of the dill sauce on top of each patty and serve. Note:If you want a slightly more old-school, firmer croquette, simply add ¾ cup plain dry breadcrumbs to the mix. Reprinted with permission from Soul Food Love: Healthy Recipes Inspired by One Hundred Years of Cooking in a Black Family Copyright © 2015 by Alice Randall and Caroline Randall William. Principal photographs by Penny De Los Santos. Published by Clarkson Potter, an imprint of Random House.Buy the full book from Amazon.