4 slices white head
1 (7 3/4 oz.) can red salmon, drained
1/4 tsp. salt
1/8 tsp. pepper
2 eggs
1 (10 oz.) pkg. frozen spinach chopped cooked as directed on packages or use cooked fresh spinach

In large bowl, tear bread in small pieces, add salmon and beaten eggs, salt and pepper and 1/8 teaspoon dill weed and salt and mix well. Shape into 4 (1 inch) thick patties. Cook in hot oil 5 minutes or until browned on both sides.

Place each pattie on a bed of spinach. Top with sauce made of 1/2 cup mayonnaise, 1 teaspoon prepared mustard and 1/8 teaspoon dill weed heated over low heat. Garnish with lemon slices.