1 lb. fresh salmon filets
1/2 c. orange juice
Dill
Pepper
1/2 c. finely diced celery
1/2 c. finely diced onion
1/2 c. butter
1 lg. egg
1/2 c. 1% milk
1 c. (1/4 lb.) crushed Ritz crackers
Olive oil

1/4 c. butter
2 tbsp. finely diced shallot
1 tsp. cornstarch
3/4 c. half & half cream
1 tsp. Dijon mustard

Clean salmon filet and place in baking dish with orange juice; season with dill and pepper. Broil 10 minutes, turning once. Saute celery and onion with butter until just golden brown. Beat egg in a bowl and add milk.

Transfer salmon to mixing bowl and flake with a fork. Combine with celery and onion mixture. Add milk and egg mixture. Fold in crushed crackers until thoroughly blended. Form into patties and cook in olive oil on both sides until brown.

Saute shallot in butter. Add cornstarch to form a roux. Add half & half and stir until thickened. Mix in mustard. Cover patties with sauce and serve. Serves 4 to 6 persons.