(from Epicurious by Caroline Randall Williams and Alice Randall)

Original recipe served 8, so this is a half recipe.

Serves 4

• 3/4 cup plain yogurt or fat-free sour cream
• 2 tablespoons Dijon mustard
• 3 sprigs fresh dill, chopped
• 1 (14.75-ounce) can salmon packed in water (look for a sustainable brand)
• 2 celery stalks, finely chopped
• 1/2 large white onion, finely chopped
• 2 large eggs, beaten
• 3/4 teaspoon salt
• 1/2 tablespoon pepper
• 1 tablespoons olive oil

1. Make the dill sauce by whisking together the yogurt, mustard, and dill in a small bowl. Set aside.
2. Drain the salmon, and then remove and discard the bones and skin.
   • Mix the salmon, celery, onion, eggs, salt, and pepper in a good-size bowl.
     For a firmer patty, add about 1/3 cup plain dry breadcrumbs to the mix.
   • Form the mixture into 4 patties.
   • Slick a medium skillet with the olive oil and heat it over medium-high heat.
   • Cook the patties until browned on both sides, about 5 minutes per side.
3. Put a dollop of the dill sauce on top of each patty and serve.