Makes 24.

2 (15 oz.) cans salmon or 1 1/2 lbs. skinned salmon fillet, ground or
coarsely chopped
6 lg. scallions, thinly sliced
1 egg
2 tbsp. minced ginger
1 tbsp. lemon juice
1 tsp. salt (omit if using canned salmon)
1/2 tsp. freshly ground pepper
1/4 c. vegetable oil
3 thin slices from half a sm. lemon, each slice cut into 8 sm. triangles

Coarsely chop salmon. (If using canned salmon, remove all bones and skin, and omit salt in recipe.) Mix salmon, scallions, egg, ginger, lemon juice, salt and pepper in a medium size non-reactive bowl. Form mixture into 24 2-inch round cakes.

Preheat oven to 200 degrees. Heat 1 tablespoon oil in a large non-stick skillet. Working in batches and adding oil as necessary, saute salmon cake until golden brown on both sides, about 3 minutes. Drain cooked cakes on paper towels, transfer to a heatproof platter and keep warm in oven until ready to serve. Can be made the day before. Cover and refrigerate and bring to room temperature. Heat in a preheated 350 degree oven for about 5 or 6 minutes. Immediately before serving, garnish with a lemon triangle and a dab of scallion.