Salmon cakes with lemon-herb mayonnaise - bon appetit
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 thyme |
| Dash of 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 thyme |
| 2 | tablespoons | (1/4 stick) butter |
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 C mayonnaise, lemon juice, horseradish and 2½ t thyme in small bowl.
Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separated 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.
Bon Appetit/October/94 Scanned & edited by Di Pahl & <gg>