1. In a large bowl combine red salmon, shallot, egg, Dijon mustard, breadcrumbs, lemon juice and season with salt and pepper.
2. And mix.
3. Add Bertolli Extra Virgin Olive Oil to a pan and saute over medium heat until the croquette is nicely browned and cooked through.
To make the remoulade sauce
4. Start with Hellmann's Mayonnaise, celery, scallions, parsley, capers, ketchup, lemon juice, Worcestershire sauce, garlic cayenne pepper and season with salt and pepper.
5. And mix.