Pacific Salmon Rolls
|Canned salmon||15 Ounce (1 Can)|
|Dry breadcrumbs/Cracker crumbs||1 Cup (16 tbs)|
|Dried dill weed||1⁄2 Teaspoon|
|Shredded swiss cheese||1⁄4 Cup (4 tbs)|
|Mayonnaise||1⁄4 Cup (4 tbs)|
|Hot pepper sauce||2 Drop|
|Champagne mustard/Dijon style mustard||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Kaiser rolls/Hamburger buns / other sandwich rolls||4 (Seeded Ones)|
|Hamburger sauce||1⁄4 Cup (4 tbs) (Special Sauce)|
Drain salmon, discarding liquid.
Remove and discard bones.
Flake salmon with a fork.
In a medium bowl, combine salmon, crumbs, dillweed and cheese; toss to mix.
In another bowl, beat together egg, mayonnaise, hot-pepper sauce and mustard.
Combine egg mixture and salmon mixture.
Shape into 4 patties, about 1/2 inch thick.
Heat butter or margarine and oil in a large skillet over medium heat until butter or margarine melts.
Add salmon patties.
Fry until lightly browned, about 3 minutes on each side.
Slightly cool patties.
Wrap in foil.