If using canned salmon, drain. You can remove the bones and the skin for a better presentation, but they are edible and provide additional nourishment. In a large bowl, combine salmon, egg, shallots, lemon zest, salt and pepper. Gently stir with a fork to combine. Form into about 5 patties with your hands. In a large saucepan, melt the fat over low heat. Fry salmon cakes on both sides until light brown and crispy. Serve with lemon mayonnaise (next recipe).

I recommend using an immersion blender for best results and taste, but a food processor or blender will also work. Combine eggs, mustard and lemon juice. Pulse gently to combine. With the blender or processor going, very slowly add the oil in a small, steady stream. Stop when the mixture has thickened. Season to taste with salt and sweetener. Add Worcestershire sauce if desired. Mixture will keep in the refrigerator for up to two weeks. If serving with the salmon cakes, bring to room temperature for best results