| 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 <cyberfun@earthlink.net> on Jan
19, 1998
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