Spicy Salmon Cakes - cooking recipe

Ingredients

12 ounces flaked salmon
6 tablespoons fresh breadcrumbs
1/4 cup milk
1 egg
2 teaspoons salt
1 teaspoon ground pepper
1 tablespoon horseradish cream
1/2 teaspoon paprika
1 teaspoon fresh dill
1/2 cup flour
3 tablespoons butter

Preparation

If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
Use your hands to form six 11/2-inch diameter balls, flatten to about 3/4 inch rounds, and refrigerate for 1/2 hour. Before cooking, roll lightly in flour (being sure to dust off excess).
In a large saute pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
*Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.