Double Salmon Cakes

• 2 slices rye bread
• 12 ounces boneless skinless salmon, cut into 1 inch pieces
• 2 ounces smoked salmon, cut into 1 inch pieces
• 1 12 tablespoons Dijon mustard
• 2 tablespoons fresh dill (or 2 tsp dried)
• salt and pepper
• 2 tablespoons butter
• 4 slices red onions, thin
• 2 slices tomatoes, thin

1. In a processor add bread and process into crumbs--will yield 1 cup; set aside.
2. Add salmon and process until finely chopped.
3. Add mustard, dill, salt, pepper and 2/3 cup crumbs and process until blended.
4. Form into 8 small patties and dip into bread crumbs to coat.
5. Heat butter in skillet, add cakes and cook over medium heat until browned on both sides, about 4 minutes/side.
6. Serve garnished with red onion and tomato.

rye bread, salmon, salmon, mustard, fresh dill, salt, butter, red onions, tomatoes

Taken from www.food.com/recipe/double-salmon-cakes-57342 (may not work)