| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Seafood | 6 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 Bon Appetit October 1994 Bev Michaels: Norcross, Georgia Per serving: 325 Calories; 34g Fat (91% calories from fat); 2g Protein; 5g Carbohydrate; 62mg Cholesterol; 272mg Sodium NOTES : If you don't have fresh salmon use canned salmon Recipe by: Bon Apetit-1994 Posted to MC-Recipe Digest V1 #1023 by BGL <[email protected]> on Jan 19, 1998
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