Pink Salmon Cakes

Serves four

2 cans pink salmon, 7-8 ounces each
2 T mayonnaise
2 t mustard whole grain
1 pinch mace
4 T bread crumbs
1 T chopped dill
2 T butter to sauté

Pre-heat the oven to 400 degrees.

Open and stain the cans of salmon and strain off the liquid. Flake the fish into a bowl, being careful to remove and small bones that may be in the meat. Season with and add the remaining ingredients with the exception of the butter. Mix gently with your fingers until it is well combined. Form into four even patties about an inch thick and allow to sit for about five minutes for the breadcrumbs to absorb the flavor.

Heat a sauté pan with the butter and when foaming, add the cakes and cook for 5 minutes or so. Do not turn or stir or flip or any other action. Just let them cook. After they begin to turn golden brown on the edges, place the whole pan into the oven and cook for 5 minutes. Remove the pan from the oven and flip the cakes onto plates. Serve with lemon wedges.