Salmon cakes with lemon-herb mayonnaise

6 Servings

Ingredients

Quantity Ingredient
2 cups Loosely packed crumbled cooked salmon
½ cup Cornflake crumbs
2 Green onions; chopped
¼ cup Finely chopped celery
¼ cup Mayonnaise
2 tablespoons Chopped fresh thyme or 2 teaspoons dried
1 dash Worcestershire sauce
1 large Egg
¾ cup Mayonnaise
1 tablespoon Fresh lemon juice
1 tablespoon Prepared horseradish
2½ teaspoon Chopped fresh thyme or 1 teaspoon dried
2 tablespoons Butter; (1/4 stick)

Directions

Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about ¾ inch thick. Arrange on plate. Combine ¾ cup mayonnaise, lemon juice, horseradish and 2½ teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.) Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce. 6 SERVINGS

Bon Appetit October 1994 Bev Michaels: Norcross, Georgia Per serving: 325 Calories; 34g Fat (91% calories from fat); 2g Protein; 5g Carbohydrate; 62mg Cholesterol; 272mg Sodium NOTES : If you don't have fresh salmon use canned salmon Recipe by: Bon Apetit-1994

Posted to MC-Recipe Digest V1 #1023 by BGL <cyberfun@...> on Jan 19, 1998

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