Spicy Salmon Cakes

Directions

1. 1
   If you've got fresh salmon, broil or bake with a little olive oil, allow to cool, then flake. (Cook an extra fillet the night before, maybe?) Canned salmon is okay, but fresh tastes much better.
2. 2
   Beat egg with the milk, salt, pepper and paprika in a medium-sized bowl. Add salmon, breadcrumbs, dill, and horseradish, and mix thoroughly. (For VERY SPICY cakes, add 2 tbsp horseradish).
3. 3
   Use your hands to form six 11/2-inch diameter balls, flatten to about 3/4 inch rounds, and refrigerate for 1/2 hour. Before cooking, roll lightly in flour (being sure to dust off excess).
4. 4
   In a large saute pan melt butter over medium heat. When it starts to bubble, add cakes and cook for 4 minutes then flip and cook for another 4 minutes (they should be browned, but not burnt). Serve immediately.*
5. 5
   *Serve with lemon wedges or a nice Cucumber Salsa made up of chopped cucumber and tomato, spinach, red onion, salt, pepper, and lemon zest.