Salmon Cakes with Jalapeño Mayonnaise

Combine potatoes, salmon, egg, 1/4 cup of the cracker crumbs, dill, TABASCO^® Green Sauce, horseradish, and salt in a large bowl and mix well. Shape mixture into four 1/2-inch-thick patties.

Place remaining 1/4 cup cracker crumbs in a small plate. Dip salmon cakes in cracker crumbs to coat well on all sides. Heat butter and oil in a 12-inch skillet over medium-high heat. Add salmon cakes and cook about 4 minutes on each side, turning once.

Meanwhile, prepare Jalapeño Mayonnaise and Green Bean Bundles; serve with warm salmon cakes.

JALAPEÑO MAYONNAISE: In a small bowl combine 1/3 cup mayonnaise, 2 teaspoons fresh chopped dill, and 1 teaspoon TABASCO^® Green Sauce; mix well.

GREEN BEAN BUNDLES: Steam 1/2 pound green beans and 2 green onions until beans are tender-crisp and green onions are tender. Carefully tie "bundles" of green beans with long pieces of green onion to make 4 bundles.