Curry Salmon Cakes with White Sherry Sauce

1 15oz. can of red Alaskan salmon, drained and boned
2 large eggs
1/2 cup peeled and finely chopped Granny Smith apples
1/4 cup fine dry breadcrumbs
1/4 cup thinly sliced scallions
2 tbsp. mayonnaise
1 tsp. curry powder
1 tsp. paprika
scant 1/4 tsp. salt
1/4 tsp. pepper
oil and butter to saute

Beat eggs with fork. Add salmon to eggs and stir and break up salmon. Stir in apples, bread crumbs, scallions, mayonnaise, curry powder, paprika and salt and pepper. Make into 4 to 6 cakes and sauté over medium heat till browned and cooked, about 3 minutes per side.

White Sauce

4 tbsp. butter
4 tbsp. flour
1/2 tsp. salt
dash pepper
scant 2 cups milk
2 hard-boiled eggs
1 or 2 Tbsp. sherry

Coarsely chop the hard-boiled eggs. In small saucepan, melt the butter and stir in the flour. Cook over medium heat for a minute to remove raw flavor of flour. Add milk all at once and stir over medium heat till thickened. Add sherry and season to taste with salt and pepper.