2 c Loosely packed crumbled
-cooked salmon
1/2 c Cornflake crumbs
2 Green onions; chopped
1/4 c Finely chopped celery
1/4 c Mayonnaise
2 tb Chopped fresh thyme or 2
-teaspoons dried
1 ds Worcestershire sauce
1 lg Egg
3/4 c Mayonnaise
1 tb Fresh lemon juice
1 tb Prepared horseradish
2 1/2 ts Chopped fresh thyme or 1
-teaspoon dried
2 tb Butter; (1/4 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 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. 6
SERVINGS
Yields
6 Servings