1. Preheat oven to 350F. 2. Bake the potatoes for 1 to 1-1/2 hours.
Cool somewhat. Scoop the flesh from the skins; place in a bowl and
coquette. Let cool totally. 3. Mix the potato with the lemon succus,
lemon nip, dill, and parsley. Gently mix in the salmon. Fold in the
egg whites. 4. Form the mixture into 12 salmon patties, 2 inches in
diameter and 1/2-inch thick. 5. Heat a large saute pan over
medium-high hotness. Spray or wipe with canola. Fry the salmon
cakes for 5 minutes on each english, until golden browned. Serve
immediately with lemon wedges or Mustard-Dill Sauce on the english.

Serves 4.

Author's line: Mashed potatoes and egg whites lighten these nicely.
You can use fresh cooked salmon, of row, but nobody would ever
know they're made with tinned.