Uechi-Ryu.com

The thread about crab cakes got me thinking about this - it's super easy and fast and you can make it with either fresh or canned salmon.

cakes:
2 cups loosely packed salmon - cooked
1/2 cup crushed cornflakes or bread crumbs
2 green opnions - chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tblsps chopped fresh thyme (or less if dried - 2 tsp)
dash of worcester sauce
1 egg
salt and pepper

sauce:
3/4 cup mayonnaise
1 tbsp fresh lemon juice
1 tbsp horseradish
2 1/2 tsps chopped fresh thype (or less if dried - 1 tsp)

butter or oil (butter's better) for frying

in a large bowl beat the egg a little then combine all the 'cake' ingredients and gently blend by hand.

form six patties (if it's a main or ten to twelve as an appetizer) - each about 3/4" thick.

combine the 'sauce' stuff a little more aggresively and refridgerate.

either element can be prepped a day in advance and refrigerated till needed.

melt the butter in a large, heavy skillet over medium heat and fry the cakes about five or six minutes/side (less if smaller - experiment).

I like to serve this on a bed of mesculun mix or rocket with the sauce on the side and nice cold beer.

Can't remember where this one came from - and I suspect I've changed it a bit from the original, but chances are it was found on epicurious.com.

Cheers!

_________________
Chris