Salmon Cakes with Lemon Aioli

2 cups cooked salmon, flaked
½ cup dry breadcrumbs
2 green onion, chopped
¼ cup diced celery
¼ cup mayonnaise
1/8 tsp. cayenne pepper
1 tsp. dried dill
1 tsp. dried thyme
1 tsp. Worcestershire sauce
1 egg
½ tsp. salt
2 T. butter
1 T. canola or vegetable oil
Garnish: fresh dill sprigs or fresh parsley sprigs, chopped green onions

In a bowl, combine the salmon, crumbs, green onions, celery, mayonnaise, cayenne, dill, thyme, Worcestershire sauce, egg, and salt. Shape into 8 salmon cakes. Melt butter and oil in heavy skillet. Brown salmon cakes on both sides, about 5 minutes per side. Place on serving platter lined with mixed greens, leaf lettuce, Bibb lettuce or radicchio. Top each with a dollop of aioli and sprigs of herbs and green onions. Makes 8 cakes.
Lemon Aioli
½ cup mayonnaise
2 T. cream
zest and juice of 1 lemon
1 T. prepared horseradish
1 tsp. chopped fresh garlic
1 tsp. dried thyme

In a bowl, combine the mayonnaise, cream, lemon zest and juice, horseradish, garlic, and thyme. Mix well; refrigerate until ready to serve. Makes about ¾ cup sauce.

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