1 can salmon, drained and liquid reserved
1 grilled salmon fillet, flaked
¾ cup fresh bread crumbs
1 egg
1 tablespoon lemon juice
1 tablespoon mayonnaise
Dash of cayenne or Tabasco
Salt and Pepper to taste
Remove any bone and skin from fish; combine fish and bread crumbs. Mix together egg, reserved liquid, lemon juice, mayonnaise and seasonings. Combine with fish and form into 4 to 6 large cakes, placing each as they are made into a frying pan with a bit of hot oil. Press cakes gently with a spatula and reduce heat, cook until golden on one side and turn. Brown cake on the other side and cook until just firm to the touch. Serve hot.
Refrigerate any left over when they have reached room temperature. They will make a great sandwich with tarter sauce and lettuce on a toasted roll for lunch.