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- Salmon cakes with dill sauce
- Betty Crocker
- 2 slices white bread (crusts removed), torn into small pieces
- 1 can (7 3/4 ounces) salmon, drained
- 1 egg
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp (2 ml). dry mustard
- 1/4 tsp (1 ml). salt
- 1 tbsp (15 ml) vegetable oil
- Dill sauce:
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml). chopped pimiento-stuffed olives
- 1/8 tsp (1 ml). dried dill weed.
- Mix bread, salmon, egg, Worcestershire sauce, mustard and salt.
- Shape into 3 patties about 1/2 inch thick.
- Fry patties until golden golden brown on both sides, 4 to 5 minutes.
- Top with dill sauce.
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