Salmon Cakes With Lemon-Herb Mayonnaise

Recipe Ingredients

2 cups	474ml	Loosely packed crumbled cooked salmon
1/2 cup	31g / 1.1oz	Cornflake crumbs
2		Green onions - chopped
1/4 cup	27g / 1oz	Finely chopped celery
1/4 cup	59ml	Mayonnaise
2 tablespoons	30ml	Chopped fresh thyme or 2 teaspoons dried
1/8 teaspoon	0.6ml	Worcestershire sauce
1 teaspoon	5ml	Egg (large)
3/4 cup	177ml	Mayonnaise
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Prepared horseradish
2 1/2 teaspoons	12ml	Chopped fresh thyme or 1 teaspoon dried
2 tablespoons	30ml	Butter - (1/4 stick)

Recipe Instructions

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 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 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.

Bon Appetit October 1994 Bev Michaels: Norcross, Georgia

Source:
Bon Apetit-1994

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.