In a large bowl combine your chopped onion, egg, Dijon mustard, salt, pepper, dill and Worcestershire sauce. Mix in 1 cup of your breadcrumbs and carefully fold in your smoked salmon, allowing some of the large chunks to stay intact. Shape into four 3 inch patties. Then taking the remaining breadcrumbs, lightly cover the outside of the patties.

Heat 1 tsp of butter and 1 tsp of olive oil in a nonstick skillet over medium high heat. Fry two of your patties for about 3-4 minutes on each side until they are golden brown and crispy. Reduce the heat if your cakes begin to brown too quickly. Transfer to a paper towel lined plate and repeat with the remaining two patties.

Allow to cool and serve with a sauce or aioli of your choice.