2 c. canned salmon
3/4 c. cracker crumbs
1 egg, slightly beaten
1 sm. onion
2 tbsp. butter
3 lg. buns

Drain and flake salmon. Mix with cracker crumbs and egg. Mix onion and fry lightly in 1/2 of butter. Add to salmon mixture and season to taste. Shape into 6 thin cakes and brown quickly in remaining butter.

Split and toast buns. Place hot salmon cakes on each half of buns. Garnish with pickle and onions rings.