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Salmon Cakes
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Salmon cakes with dill sauce

Betty Crocker

Serves/Makes:3 servings

  • 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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