By LeeAnne Wright
Drain 2 cans of canned salmon and mash, mixing in a few spoonfuls of may and 1 egg. Crush 15 soda crackers and mix in half of the crumbs. Add 2 tablespoons of chopped roasted red peppers and 1 teaspoon of dried dill. Shape into 6 cakes and chill. Heat pan with some oil over medium high heat. Dredge cakes in remaining crumbs and fry until golden brown on each side. Serve with mayo mixed with green relish and horseradish.