Tear the white bread into small pieces and place in a mixing bowl.

Drain the canned salmon thoroughly, removing any bones or skin.

Add the drained salmon to the bowl with the bread.

Crack an egg into the bowl.

Add Worcestershire sauce, dry mustard, and salt.

Mix all ingredients thoroughly until well combined.

Shape the mixture into 3 patties, each about 1/2 inch thick.

Heat vegetable oil in a skillet over medium heat.

Fry the patties in the hot oil until golden brown on both sides, about 4 to 5 minutes per side.

Serve the salmon cakes topped with dill sauce (recipe for dill sauce not provided).