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