Open-Faced Salmon Patties - cooking recipe

Ingredients

3/4 c. commercial sour cream
1/3 c. chopped tomato
1/3 c. chopped cucumber
1/2 tsp. dried dill weed
1/8 tsp. salt
1/8 tsp. white pepper
1 (15 1/2 oz.) can salmon, drained and flaked
2 eggs, beaten
1/3 c. fine dry breadcrumbs
1/4 c. grated Parmesan cheese
1/4 c. thinly sliced green onions
1/4 tsp. ground celery seed
1/8 tsp. dry mustard
2 English muffins, halved and toasted
lettuce leaves

Preparation

Combine sour cream, tomato, cucumber, dill weed, salt and pepper; stir well.
Let chill.
Combine salmon, eggs, breadcrumbs, cheese, green onions, celery seed and dry mustard; mix well. Shape into 4 patties; place on a 12-inch glass plate.
Microwave at Medium-high (70% power) 5 to 6 minutes, turning once.
Let stand 2 minutes.
Top each English muffin half with lettuce and a salmon patty.
Spoon sauce over patties.
Yields 4 servings.