Salmon Cakes

6 servings

Drain and flake:
2 cups canned salmon
Stir in:
˝ cup cracker crumbs
2 beaten eggs
˝ teaspoon salt
1/8 teaspoon paprika

Form these ingredients into cakes. Sauté until brown in butter.
Serve the cakes with mushroom or celery soup sauce to which you have added chopped fresh fennel.