Salmon Cakes With Lemon - Herb Mayonnaise

• Mayonnaise
• 3/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon prepared horseradish
• 2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
• 2 tablespoons butter
• Salmon Cakes
• 2 cups loosely packed crumbled cooked salmon
• 1/2 cup corn, flake crumbs
• 2 green onions, chopped
• 1/4 cup celery, finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 1 dash Worcestershire sauce
• 1 large egg

1. To make lemon-herb mayo: Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 tsps thyme in small bowl.
2. Season sauce to taste. Refrigerate until needed.
3. To make salmon cakes: Combine first 7 ingredients in medium bowl and stir gently to blend. Season to taste. Mix in egg. Shape into 6 patties, about 3/4 inch thick.
4. Melt butter in large skillet over medium-low heat. Add salmon cakes and saute until brown and cooked through, about 5 minutes per side.
5. Serve with sauce.

mayonnaise, mayonnaise, lemon juice, horseradish, thyme, butter, salmon cakes, salmon, corn, green onions, celery, mayonnaise, thyme, worcestershire sauce, egg

Taken from www.food.com/recipe/salmon-cakes-with-lemon-herb-mayonnaise-91460 (may not work)