3 eggs
1 (16 oz.) can salmon, drained
2 1/2 c. fresh bread crumbs (about 5 slices)
2/3 c. chopped celery
1/3 c. chopped green onions
3 tbsp. salad oil
2 env. hollandaise sauce mix
3 English muffins, split and toasted

In a large bowl, with fork, beat eggs slightly. Add salmon, crumbs, celery, and green onions and mix well. With hands, shape mixture firmly into 6 patties. In a 12-inch skillet over medium heat, in hot salad oil, fry patties, turning once, 10 minutes or until lightly browned. Meanwhile, prepare hollandaise sauce mix as label directs.

Top each muffin half with a salmon patty; spoon on sauce. Makes 6 servings.