Side Pannel
Salmon Cakes with Lemon-Herb Mayonnaise
Salmon Cakes with Lemon-Herb Mayonnaise
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 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)
Directions
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
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
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