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Shanna's Smoked Salmon Cakes

• 12 ounces smoked salmon
  1/4 cup sweet pickle relish
  1/2 cup unseasoned bread crumbs
  1 red bell pepper, minced
  1 teaspoon soy sauce
  1/3 cup mayonnaise
  2 eggs slightly beaten
  1 teaspoon dried Italian seasoning 
  2 tablespoons  minced fresh dill
  1 teaspoon  mild curry blend  
  1 teaspoon  fresh ground black pepper
  Butter for frying                       

In a food processor bowl fitted with a steel blade, pulse salmon, relish, bread crumbs and bell pepper until finely chopped.
Scrape into a bowl and mix in the soy sauce, mayonnaise, eggs, dried herbs, dill, curry and pepper.
Add more bread crumbs, if necessary to form firm patties. Form 12 (3 inch) patties.
In a large, heavy, nonstick saute pan over medium-high heat, add enough butter to generously coat the bottom of the pan.
When foam subsides, arrange cakes, not touching, in pan and cook until brown on both sides, turning once, about 4 minutes per side.
Cakes should be moist but not mushy inside.
Top with a dollop of Caviar Cucumber Chutney

Caviar Cucumber Chutney

• 1    cup    sour cream
  juice from one lemon
  1    cup    finely chopped, seeded and peeled cucumber 
  4    ounces    black caviar of your choice

Mix together sour cream, lemon juice and cucumber.
Just before serving, gently stir in caviar

1906 San Francisco earthquake and three-day fire; more than 500 dead. Roald Amundsen, Norwegian explorer, fixes magnetic North Pole.