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>

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