Ingredients:
2 cups salmon, cooked ( can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
1/2 cup dry breadcrumbs
2 -3 green onions, chopped
1 celery ribs, finely chopped
1/4 cup mayonnaise
1/4 teaspoon cayenne pepper ( or to taste)
1 teaspoon dried dill
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 eggs, slightly beaten
salt (to taste) or seasoning salt ( to taste)
lemon pepper ( to taste or use fresh ground black pepper)
4 tablespoons butter
2 tablespoons oil
1/2 cup mayonnaise
2 tablespoons whipping cream, unwhipped
2 tablespoons lemon juice
1 lemons, zested
1 tablespoon prepared horseradish
1 -2 minced fresh garlic cloves ( or to taste)
1/2-1 teaspoon dried thyme
Directions:
In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
Season with salt and lemon pepper or black pepper to taste.
Shape into 7 or 8 salmon cakes.
Melt the butter with the oil in a heavy skillet.
Brown salmon cakes on both sides (about 5 minutes per side).
Place on a dish or a serving platter lined with mixed greens.
To make the lemon aioli: mix all ingredients together.
Serve on or with the salmon cakes.
Delicious!
Servings: Serve
Time preparation: 20 min.
Time total: 30 min.