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Salmon Cakes with Lemon-Herb Mayonnaise
Zutaten für 6 Portionen	Menge anpassen
die Zutaten:
2 Tasse	Loosely packed crumbled cooked salmon
1/2 Tasse	Cornflake crumbs
2	green onions chopped
1/4 Tasse	celery finely chopped
1/4 Tasse	mayonnaise
2 Esslöffel	Chopped fresh thyme or 2 teaspoons dried
1 Prise	Worcestershire Sauce
1 gross	egg
3/4 Tasse	mayonnaise
1 Esslöffel	lemon juice fresh
1 Esslöffel	horseradish prepared
2 1/2 Teelöffel	Chopped fresh thyme or 1 teaspoon dried
2 Esslöffel	Butter; (1/4 stick)
die Zubereitung:
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 Per serving: 325 Calories; 34g Fat (91% calories from fat); 2g Protein; 5g Carbohydrate; 62mg Cholesterol; 272mg Sodium

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