Very nice salmon patty. Very quick to make and I can see making these in the morning to bring to work for lunch. I did not care for the sauce and I would make this with a traditional roux next time using milk for part of the broth. I used seafood broth instead of water and quite a lot of fresh dill instead of dried dill, which is what I assume the recipe required. All in all, a very nice lunch, served with steamed Yukon gold potatoes (also sprinkled with fresh dill) and a green salad.