Ingredients
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3/4 cup mayonnaise
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1 tablespoon fresh lemon juice
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1 tablespoon prepared horseradish
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2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
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2 tablespoons butter
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2 cups loosely packed crumbled cooked salmon
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1/2 cup corn, flake crumbs
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2 green onions, chopped
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1/4 cup celery, finely chopped
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1/4 cup mayonnaise
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2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
Instructions
- To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
- Season sauce to taste. Refrigerate until needed.
- 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 ¾ inch thick.
- Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
- Serve with sauce.