Ingredients
- 2 green onions (chopped)
- 1 egg
- 1/4 stick
- 300 gr crumbled salmon fillets (cooked)
- 240 ml mayonnaise
- 75 gr cornflake crumbs
- 28 gr butter
- 26 gr celery (finely chopped)
- 16 ml lemon juice
- 16 gr horseradish prepared
- 12 gr thyme (chopped fresh)
- 5 gr thyme (chopped fresh)
1. Combine salmon, cornflake crumbs, green onions, celery, quarter cup mayonnaise, 2 Tbs. thyme, and Worcestershire sauce in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 2 cm-thick. Arrange on plate.
2. Combine 0.75 cup mayonnaise, lemon juice, horseradish, and 2- half tsp. thyme in small bowl. Season sauce with salt and pepper. (Salmon cakes and sauce can be prepared 1day ahead. Wrap separately and refrigerate.)
3. 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.
