Salmon Cakes With Lemon - Herb Mayonnaise |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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If you don't have fresh, cooked salmon, tinned salmon may be substituted. Ingredients:
3/4 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 tablespoon prepared horseradish |
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme |
2 tablespoons butter |
2 cups loosely packed crumbled cooked salmon |
1/2 cup corn, flake crumbs |
2 green onions, chopped |
1/4 cup celery, finely chopped |
1/4 cup mayonnaise |
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme |
1 dash worcestershire sauce |
1 large egg |
Directions:
1. To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl.
2. Season sauce to taste. Refrigerate until needed.
3. To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick.
4. Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
5. Serve with sauce.
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