Salmon Cakes with Lemon-Herb Mayonnaise
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 large egg
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 3/4 cup mayonnaise
- dash of worcestershire sauce
- 1 tablespoon prepared horseradish
- 1/4 cup finely chopped celery
- 1/2 cup cornflake crumbs
- 2 tablespoons (1/4 stick) butter
- Carbohydrate 4 g(1%)
- Cholesterol 129 mg(43%)
- Fat 52 g(80%)
- Fiber 1 g(3%)
- Protein 29 g(57%)
- Saturated Fat 11 g(56%)
- Sodium 346 mg(14%)
- Calories 602
Preparation 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 sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
Preparation 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 sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.
