About 30 minutes before serving:

In small bowl, stir together first 4 ingredients until blended; set aside.

Into large bowl, tear bread sliced into small pieces; add salmon, egg, green onions, milk, mustard, Worcestershire, hot pepper sauce and salt; mix lightly until blended, leaving salmon in large chunks. Shape salmon mixture into 6 1/2-inch thick round patties. On waxed paper, place bread crumbs. Carefully dip patties, one at a time, into crumbs, turning to coat both sides.

In 12-inch skillet over medium heat, in hot butter/margarine and salad oil, cook patties 5-10 minutes until browned on both sides and heated through. Serve patties with caper sauce.