2 cans of Salmon, no more than half drained
2 large eggs
4 tbsp. dill weed
4 tbsp. stone-ground mustard
2 tsp. lemon juice
1-2 sleeves of cheap saltine crackers
vegetable oil, or other frying oil
optionally: 2 tsp Tabasco, or other preferred hot sauce
alternatively: Panko rather than saltines, kosher salt, peppercorn medley

Weigh a medium mixing bowl, for reference. In the bowl, mix eggs, dill, mustard, lemon juice, and Tabasco with rubber spatula. Add canned salmon, and at least half the liquid. Flake salmon gently with spatula, then fold together well, cover, and refrigerate for half an hour. The mix is less sticky when worked cold.

Crush one sleeve of saltine crackers -- purposely use really cheap crackers for this. Add crumbs to the mix, a little at a time, and fold together with clean hands until it holds a shape when tried. Food safe gloves are helpful, as well. If it warms up and becomes sticky, chill again then continue. When ready, cover and refrigerate at least half an hour, preferably longer. I like to prepare it around lunchtime, to have for supper that evening, and let it rest all afternoon, to completely marry.

Crush more crackers, as needed, to have enough for a light dusting on your patties. Weigh the bowl and mix, and divide into twelve portions. A baking sheet and wax paper make a nice place to separate them to. Lightly mash each portion into a round patty between your hands, and dust with the extra crumbs.

If you want to fry them, heat vegetable oil on the stove, not much deeper than half the thickness of your patties. Fry a few at a time, without crowding, and flip only once. Remove to a cooling rack and check with a probe thermometer to ensure fully cooked.

If you want to bake them, set your oven for 375°F and bake for ten minutes, turning once. Use a probe thermometer to confirm when they are done.

To prepare with more seasoning, or for a slightly different texture, replace saltines with panko, and add kosher salt and fresh ground pepper medley, according to taste.

Serve with a drizzle of remoulade and a side of collard greens, or a salad, or anything you like. Yields 12 patties as written; you can try making them smaller or larger as you wish, but may find larger patties don't hold together as well. Adding a third egg may help with that.

Submitted by: Grant Nicholson-Sauls