Directions:

Salmon Mixture:
Mash the salmon in a large bowl with the egg, lemon juice, 4 tablespoons dill, horseradish, ¼ cup crumbs, salt and pepper to taste.
Bread Crumb Coating:
Heat butter and olive oil in a large skillet over medium high heat until just foamy. Add the remaining crumbs, remaining dill, salt and pepper. Saute until toasted and golden brown.
Assembly:
Heat a small amount of olive oil in a large skillet over medium high heat. Form small patties with the salmon mixture, then roll in the Bread Crumbs until well coated. Pan fry until crispy and heated through – about five minutes – flipping halfway through.