Salmon Cakes With Lemon - Herb Mayonnaise

If you don't have fresh, cooked salmon, tinned salmon may be substituted.

• Ready In: 20 mins
• Yields: 6 appetizer servings

Ingredients

• Mayonnaise

• 3⁄4 cup mayonnaise
• 1  tablespoon fresh lemon juice
• 1  tablespoon  prepared horseradish
• 2 1⁄2 teaspoons  chopped fresh thyme or 1  teaspoon dried thyme
• 2  tablespoons butter

• Salmon Cakes

• 2  cups  loosely packed crumbled  cooked salmon
• 1⁄2 cup corn, flake crumbs
• 2  green onions, chopped
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup mayonnaise
• 2  tablespoons  chopped fresh thyme or 2  teaspoons dried thyme
• 1  dash Worcestershire sauce
• 1  large egg

Directions

1. To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 ½ tsps thyme in small bowl.
2. Season sauce to taste. Refrigerate until needed.
3. 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.
4. Melt butter in large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.
5. Serve with sauce.