Mustard Tartar Sauce

While I'm not sure who came up with this recipe, it is often served in Western Canada.

1 Tbsp. mayonnaise (not Miracle Whip)
1 Tbsp. yogurt or sour cream
2 tsp. grainy mustard
1 Tbsp. fresh parsley, chopped
1 Tbsp. dill pickle, chopped
1 tsp. lemon juice, freshly squeezed

Halve potatoes (leave skin on) and place in small saucepan with about ½ cup water, bring to boil, reduce heat and simmer until potatoes are tender, about 15 minutes.

Drain any remaining water.

Mash potatoes with fork, leaving chunky texture.

Combine in medium mixing bowl mashed potatoes, salmon, egg white, onion, parsley and seasoning mix.

Heat oil in nonstick fry pan over medium heat.

Fill half cup measure with mixture.

Turn mixture out into fry pan and flatten slightly with spatula.

Repeat for second cake.

Cook until browned and flip to brown other side, about 7 minutes total.

While cakes cook, mix all ingredients together for tartar sauce.

Serve cakes with lemon and parsley garnish, if desired.

Makes 2 servings.