Ingredients:

2 eggs
1 cup milk
2 tablespoons lemon juice
3 cups coarsely crushed saltine (about 66 crackers)
2 teaspoons finely chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (14-3/4 ounces each)
salmon, drained, bones and skin removed

DILL SAUCE:

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon snipped fresh dill or 1/2 teaspoon dill weed
1/4 teaspoon salt
Dash pepper
Dash nutmeg
1-1/2 cups milk

In a bowl, beat eggs; add the next six ingredients and mix well. Add salmon; shape into 12 patties, 3 in. each. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350F for 30-35 minutes or until lightly browned.

Meanwhile, melt butter in a saucepan. Stir in the flour, dill, salt, pepper and nutmeg until smooth. Add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Serve with the patties. Yield: 6 servings.