Salmon Cakes with Dill Sauce

  Bettie and I are both fans of Salmon Cakes so when I saw this recipe in the Land O Lakes Comfort Foods cookbook, I decided to try it. It is just a little different then the one I was using, as it has Dijon Mustard and fresh garlic in it.

  The sauce called for Land O Lakes Mayonnaise and Dill Blend and sour cream.

I could not get that type of Mayo here, I took the amount of Mayo called for and added dill weed to it. I also garnished the patties with some dill weed when serving. The amount you use could depend on how well you like dill. I think it would be fine without it.

  That said, the patties were quite good and I will try that recipe again. We had them with scalloped potatoes and orange glazed beets. Really back to my childhood suppers. As usual the Land O Lakes cookbooks did not let me down,

Salmon Cakes with Dill Sauce

Sauce

2 Tablespoons Land O Lakes Mayonnaise & Dill Blend

2 Tablespoons sour cream

Patties

½ cup dried bread crumbs

½ cup finely chopped green onion (I had regular white onion, so used that)

2 eggs slightly beaten

1 (14 to 15 ounce can red salmon, flaked, skin and bones removed

1 Tablespoon Dijon style mustard

1 teaspoon finely chopped fresh garlic

½ teaspoon salt

⅛ teaspoon pepper

In small bowl combine mayo, dill and sour cream; mix well. Cover and refrigerate until serving time.

In Large bowl, combine all salmon ingredients; mix well. Form mixture into 4 patties.

In 10 inch skillet melt butter; add salmon patties. Cook over medium high heat, turning once, until browned and cooked through (10 t0 12 minutes)

To serve top each cake with 1 tablespoon dill sauce

Land O Lakes Comfort Food