Salmon Cakes with Lemon-Herb Mayonnaise

Directions

Combine salmon, cornflake crumbs, green onions, celery, ¼ cup mayonnaise, thyme, and Worcestershire sauce in medium bowl and stir gently to blend.

Season with salt and pepper. Mix in egg.

Shape salmon mixture into 6 patties, about ¾ inch-thick.

Arrange on plate.

Combine ¾ cup mayonnaise, lemon juice, horseradish, and thyme in small bowl.

Season sauce with salt and pepper.

Wrap separately and refrigerate.

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, about 5 minutes per side.

Transfer to platter. Serve with sauce.