Ingredients

15 1/2 oz. can salmon
1/2 C. chopped onion
2 Tbsp. oleo
2 beaten eggs
2/3 C. dry bread crumbs
1 tsp. dry dillweed
1/2 tsp. dry mustard
2 Tbsp. oil
1/2 tsp. salt
2 Tbsp. oleo
Dash of pepper
2 Tbsp. flour
1 C. milk
2 beaten egg yolks
1/2 C. shredded cheese
2 Tbsp. lemon juice

Cooking Instructions

Drain fish, save 1/2 cup liquid. Cook onion in oleo until tender. Add liquid, 1/3 cup bread crumbs, eggs, dillweed, mustard and salmon. Shape into 4 patties. Coat with remaining bread crumbs. Heat oil in skillet. Add patties, cook on medium about 6 minutes per side.
SAUCE:
Melt 2 tablespoons oleo in saucepan. Stir in flour, salt and pepper. Add milk all at once. Stir until thickened. Stir 1/2 hot mixture into egg yolks, return to rest of mixture. Stir in cheese and lemon juice. Serve over salmon patties.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)