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Salmon Vegetable Dip

• 1/4 - 1/3 lb of smoked salmon or cooked/canned salmon
• 8 oz cream cheese softened
• 16 oz sour cream
• 1 package of dry vegetable mix (such as Knorr)
• 2 green onions, chopped

Directions

Flake salmon and combine with other ingredients. Refrigerate several hours before serving. Serve with crusty bread, veggies or crackers.
-Lance Alldrin

I found this on the internet, (credit to Martha Conaway, Ohio) and tried it the other night. It reminded me of one of my favorite foods, the Red Lobster Crab Cake!

Salmon Patties
2 eggs, beaten
1 cup milk
2 Tbl lemon juice
3 cups coarsely crushed saltine crackers, about 65
2 tea finely chopped onion
1/4 tea salt
1/4 tea pepper
2-14 oz cans of salmon or 1.5lbs of fillets, skinned and boned

Dill Sauce
2 Tbl butter
2 Tbl all purpose flour
1 tea fresh dill or 1/2 tea dill weed
dash of pepper
dash of nutmeg
1 1/2 cup milk

Beat eggs, milk, lemon juice, saltines, onion, salt and pepper.
Add salmon and mix well. Shape into 12- 3 in. patties. Place in greased 10in. x 15in.baking pan. Bake at 350 for 30-35 minutes or until lightly browned.

Melt butter in a sauce pan. Stir in flour, dill, salt, pepper and nutmeg until smooth. Gradually add milk. Bring to a boil and then cook/stir for 2 minutes or until thickened. Serve over patties.
-Lance Alldrin