*Or use 1 (16 oz.) can red salmon, drained and flaked (or tuna, no bones or skin). In bowl, combine the salmon, crumbs, dill weed and Swiss cheese. Beat the egg, mayonnaise, hot pepper sauce and Dijon. Add to salmon. Shape into 4 patties, 1/2 inch thick. Heat large fry pan and add butter and oil. Add patties and gently sauté 3 to 5 minutes on each side. Serve on buns.