1 can (15 1/2 oz.) pink salmon, drained
1 egg
3 tbsp. mayonnaise or creamy salad dressing
3 tbsp. minced green onion
2 tbsp. sweet pickle relish
1/4 c. fine, dry bread crumbs
1/4 c. vegetable oil
4 slices white bread
Mustard Cream Sauce

Pick over salmon to remove skin and bones; coarsely flake and set aside. In medium size bowl beat eggs. Blend in mayonnaise, onion and pickle relish. Gently fold in salmon and bread crumbs. Shape into eight 1/2 inch thick oval patties.

In large skillet, heat oil over medium-high heat. Brown salmon patties, 3-4 minutes on each side or until heated through; place on paper towel to drain. While patties are draining, toast bread and cut diagonally. Place 2 toast pieces on each serving plate. Top with 2 patties. Add dollop of mustard cream sauce.

MUSTARD CREAM SAUCE:

In small bowl, combine 1/2 cup sour cream with 2 tablespoons Dijon mustard.