|Dill sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Canned salmon/1 pound leftover cooked salmon||15 1⁄2 Ounce, cooked, drained (1 Can)|
|Soft breadcrumbs||2 Cup (32 tbs) (Loosely Packed)|
|Finely chopped green onion||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Eggs||2 , slightly beaten|
|Finely chopped parsley||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Dill weed||1⁄4 Teaspoon|
|Cracker crumbs/Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Mayonnaise/Other mayonnaise||1⁄4 Cup (4 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Lemon juice||1 1⁄2 Teaspoon|
Prepare Dill Sauce.
Separate salmon into fine flakes.
In a large bowl, combine flaked salmon, soft breadcrumbs, green onions, milk, eggs, parsley, lemon juice, salt, pepper and dill weed.
Shape into 8 patties, about 3/4 inch thick.
Dip patties in cracker crumbs or dry breadcrumbs to coat.
Melt butter or margarine in a large skillet.
Pan-fry patties on both sides until golden brown.
If necessary, pan-fry 4 patties at a time.
Keep cooked patties warm by covering with foil.
Arrange cooked salmon patties on a platter.