Ingredients
1½cupsplain yogurt,or light sour cream
¼cupdijon mustard
6sprigsfresh dill,chopped
30ozunsalted salmon,(4 cans), packed in water
4stalkscelery,finely chopped
1large white onion,finely chopped
4large eggs,beaten
½tbspsalt
black pepper,to taste
1tbspolive oil
Preparation
Combine the dill sauce ingredients and set aside.
Drain the salmon, remove and discard the skin and bones.
Add it to a medium bowl with celery, onion, egg, salt and black pepper.
Form into 8 patties, pressing together so they hold; they will be delicate.
Heat a large skillet and add the oil, cook until browned on each side. This will be about 5 minutes per side.
Serve with a dollop of the sauce on each patty and serve.
