SALMON CAKES WITH LEMON-HERB MAYONNAISE Recipe

If you don't have fresh salmon, canned salmon is a perfectly fine stand-in.

2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs (or breadcrumbs or crushed crackers)
2 green onions, chopped
1/4 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons chopped fresh thyme or 2 teaspoons dried
Dash of Worcestershire sauce
1 large egg

3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon prepared horseradish
2 1/2 teaspoons chopped fresh thyme or 1 teaspoon dried

2 tablespoons (1/4 stick) butter

Combine first 7 ingredients in medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg. Shape salmon mixture into 6 patties, about 3/4 inch thick. Arrange on plate.

Combine 3/4 cup mayonnaise, lemon juice, horseradish and 2 1/2 teaspoons thyme in small bowl. Season sauce to taste with salt and pepper. (Salmon cakes and sauce can be prepared 1 day ahead. Wrap separately and refrigerate.)

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauti until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce.

Serves 6.