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 ts Dried thyme
Dash of 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 ts Dried thyme
2 tb (1/4 stick) butter
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 C
mayonnaise, lemon juice, horseradish and 2 1/2 t thyme in small bowl.
Season sauce to taste with salt and pepper. (Salmon cakes and sauce
can be prepared 1 day ahead. Wrap separated 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.
Yields
6 servings