1. Pull cooked, leftover salmon apart using a fork.

2. Chop celery and green onions.

3. Whisk together mayonnaise, Dijon mustard, dill, lemon, salt and pepper in a bowl.

4. Add the salmon, celery, green onion and 1 tablespoon of bread crumbs to the bowl and combine.

5. Place the remaining bread crumbs on a plate or shallow bowl.

6. Form the salmon mixture into 4 similar sized patties and coat with bread crumbs on each side.

7. Heat oil over medium heat in a frying pan.

8. Place salmon cakes in a pan, heating on each side until golden brown.

9. Serve plain or with tartar sauce.