Salmon Tarragon Cakes

Makes 2 salmon patties

1 7 1/2 ounce can wild Alaska sockeye red salmon
1 tablespoon minced fresh tarragon
1 minced spring onion
1/4 cup bread crumbs
1 egg beaten
flour for dusting
1 tablespoon olive oil

Drain and pick over canned salmon removing skin and large bones. In a bowl mix salmon with minced tarragon, onion and bread crumbs. Add as much of the beaten egg as necessary to moisten the bread crumbs. I used most of the egg. Form salmon into two patties. When ready to saute. dust both sides lightly with flour and place in a preheated oiled pan. Cook on mediumĀ heat until both sides of the salmon are nicely browned and the ingredients are cooked through.