Recipe for Salmon Cakes with Lemon-Herb Mayonnaise 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 cup Loosely packed crumbled cooked salmon
1/2 cup Cornflake crumbs
2 x Green onions, chopped
1/4 cup Finely chopped celery
1/4 cup Mayonnaise
2 tbl Chopped fresh thyme or 2 teaspoons dried
1 dsh Worcestershire sauce
1 lrg Egg
3/4 cup Mayonnaise
1 tbl Fresh lemon juice
1 tbl Prepared horseradish
1/2 tsp Chopped fresh thyme or 1 teaspoon dried
Instructions:
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

NOTES : If you dont have fresh salmon use canned salmon

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