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
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 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. Makes 8 cakes.
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