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Composition of Salmon Patties with Dill Sauce:

1. Give 2 tbsp for butter
2. Prepare 3 tbsp - flour (if use gluten-free will need to use a little less flour or a little more milk)
3. Need 1 1/4 cups of milk, divided
4. Require 1 tsp of cider vinegar
5. Require 1/2 tsp of salt
6. Require 1/4 tsp for pepper
7. Provide 15 oz for canned salmon, skinless & boneless
8. Take 5 1/2 oz - potato chips, crushed
9. Get 1 cup - vegetable oil
10. Prepare 1 can of cream of celery soup
11. You need 1 tsp - dried dill

Salmon Patties with Dill Sauce process:

1. Heat butter in saucepan until melted. Add flour, stirring until blended. Cook, stirring mixture continually, until bubbly. Stir in 1/4 cup milk & the vinegar. Cook white sauce, stirring continually, until thickened. If using gluten-free flour, will need to continue adding milk a little at a time til it is a thick sauce. Add salt & pepper, mix well. Remove from heat.
2. Drain salmon. Flake salmon & stir into white sauce.
3. Form salmon mixture into patties. Coat patties in crushed chips.
4. Heat oil in large skillet over medium-high heat. Fry patties in oil, turning once, until browned, drain.
5. For the dill sauce, combine the soup, 1 cup milk, & dill in small saucepan & mix well. Bring to a boil, stirring occasionally. Reduce heat. Simmer, stirring frequently, for 3 minutes. Serve with patties.

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