1 (15 1/2 oz.) can pink salmon, drained
1 egg
3 tbsp. mayonnaise (or creamy salad dressing)
3 tbsp. minced green onion
2 tbsp. sweet pickle relish
1/4 c. fine, dry bread crumbs
1/4 c. vegetable oil
4 slices white bread
Mustard Cream Sauce

Pick over salmon to remove skin and bones. Coarsely flake and set aside. In medium size bowl, beat egg. Blend in mayonnaise and relish. Gently fold in salmon and bread crumbs. Shape into 8 1/2 inch thick oval patties. In large skillet, heat oil over medium high heat. Brown salmon patties 3-4 minutes on each side or until heated through. Place on paper towel to drain. While patties are browning, toast bread - then cut in half diagonally. Place 2 toast pieces on each plate. Top with 2 patties. Add Mustard Cream Sauce.

MUSTARD CREAM SAUCE:

In small bowl, combine 1/2 cup sour cream with 2 tablespoons Dijon mustard.