4 slices white bread
1 (7 3/4 oz.) can salmon, drained
2 eggs
1/4 tsp. salt
1/8 tsp. pepper
Dill weed
1 tbsp. salad oil
1/2 c. mayonnaise
1 tsp. prepared mustard

Into large bowl, tear bread slices into small pieces; add salmon, eggs, salt, pepper, 1/8 tsp. dill weed; mix well. Shape salmon mixture into four 1 inch thick round patties.

In 10 inch skillet over medium heat, in oil, cook patties 5 minutes or until browned on both sides, turning once.

Sauce: Over low heat, heat mayonnaise, mustard and 1/8 tsp. dill weed until warm. (Do not over cook.)