Recipe - Salmon Cakes With Lemon-Herb Mayonnaise

2 cup Loosely packed crumbled
cooked salmon
One half cup Cornflake crumbs
2 Green onions; chopped
One fourth cup Finely chopped celery
One fourth cup Mayonnaise
2 tablespoon Chopped fresh thyme or 2
teaspoons dried
1 ds Worcestershire sauce
1 lg Egg
Three fourths cup Mayonnaise
1 tablespoon Fresh lemon juice
1 tablespoon Prepared horseradish
2 One half teaspoon Chopped fresh thyme or 1
teaspoon dried
2 tablespoon Butter; (One fourth stick)

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 Three fourths inch thick. Arrange on plate. Combine Three fourths cup mayonnaise, lemon
juice, horseradish and 2 One half 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 mediumlow 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 Apetit1994

Posted to MCRecipe Digest V1 #1023 by BGL cyberfun@earthlink.net on Jan
19, 1998