In large bowl, mash potatoes; add salmon, egg, 1/4 cup cracker crumbs, dill, Tabasco Jalapeno sauce, horseradish and salt. Stir until mixture is well combined. Shape mixture into four 1/2-inch-thick patties. Place remaining 1/4 cup cracker crumbs in small plate. Dip salmon cakes in cracker crumbs to coat well on all sides.

In 12-inch skillet, over medium-high heat, heat butter and olive oil. Add salmon cakes; cook about 4 minutes on each side, turning once.

Serve salmon cakes with Jalapeno Mayonnaise and Green Bean Bundles (see recipes).

carbohydrate, 22 g fat, 103 mg cholesterol, 1218 mg sodium

Tabasco(R) of McIlhenny Co., Avery Island, La 70513