Open-Faced Salmon Patties

• 3/4 c. commercial sour cream
• 1/3 c. chopped tomato
• 1/3 c. chopped cucumber
• 1/2 tsp. dried dill weed
• 1/8 tsp. salt
• 1/8 tsp. white pepper
• 1 (15 1/2 oz.) can salmon, drained and flaked
• 2 eggs, beaten
• 1/3 c. fine dry breadcrumbs
• 1/4 c. grated Parmesan cheese
• 1/4 c. thinly sliced green onions
• 1/4 tsp. ground celery seed
• 1/8 tsp. dry mustard
• 2 English muffins, halved and toasted
• lettuce leaves

1. Combine sour cream, tomato, cucumber, dill weed, salt and pepper; stir well.
2. Let chill.
3. Combine salmon, eggs, breadcrumbs, cheese, green onions, celery seed and dry mustard; mix well. Shape into 4 patties; place on a 12-inch glass plate.
4. Microwave at Medium-high (70% power) 5 to 6 minutes, turning once.
5. Let stand 2 minutes.
6. Top each English muffin half with lettuce and a salmon patty.
7. Spoon sauce over patties.
8. Yields 4 servings.

sour cream, tomato, cucumber, dill weed, salt, white pepper, salmon, eggs, breadcrumbs, parmesan cheese, green onions, ground celery, dry mustard, english muffins, lettuce leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519211 (may not work)