4 slices white bread
1 (7 3/4 oz.) can salmon, drained
2 eggs
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dill weed
1/2 c. mayonnaise
1 tsp. prepared mustard
4 lemon slices (for garnish)
1/8 tsp. dill weed

In large bowl tear bread slices into small pieces; add salmon, eggs, salt, pepper and dill weed; mix well. Shape mixture into round patties. In 10" skillet over medium heat in hot oil cook patties 5 minutes or until browned on both sides.

Prepare sauce in 1 quart saucepan over low heat, heat mayonnaise, mustard and 1/8 teaspoon dill weed until warm. (Do not over cook sauce, will curdle.) Keep warm. Pour over salmon patties.