Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large   cans  salmon -- (15 1/2 oz cans)
   1      cup           fine cracker crumbs -- unsalted preferred
   2      large         eggs
     1/4  cup           finely chopped onion
     1/4  cup           finely chopped celery
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   1      tablespoon    liquid smoke flavoring
   1      teaspoon      dill weed
                        flour for light dredging
                        vegetable oil

Preparation:

Combine the ingredients except oil and flour, mix. Shape into twelve 1/2" thick patties. At this point I lightly dredge the patties in flour to make a crisper golden crust. Place on a platter, cover with plastic wrap and refrigerate for at least one hour. Heat a thin layer of oil to sizzling. Cook the patties without crowding until nicely golden brown on each side (about 5 minutes per side). The liquid smoke gives them a wonderful smoked salmon flavor for a fraction of the price. Makes 12 cakes