2 cups canned salmon
1/2 cup cracker crumbs
2 beaten eggs
1/2 tsp. salt
1/8 tsp. paprika
butter
chopped fresh fennel

Drain and flake salmon. Stir in cracker crumbs, eggs, salt and paprika. Form ingredients into cakes. Brown in butter. Serve cakes with mushroom or celery soup sauce with chopped fresh fennel.

Serving Size: 6