Salmon Cakes with Lemon Herb Aioli
  Goosecross Cellars Recipe for Chardonnay  
2 cups loosely packed crumbled cooked salmon
1/2 cup cornflake crumbs
2 green onions, chopped
1/4 cup celery, minced
1/4 cup mayonnaise
2 tablespoons fresh thyme, minced
Dash of Worcestershire sauce
1 large egg

Aioli Sauce:
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon (or to taste) prepared horseradish
2 1/2 teaspoons chopped fresh thyme
2 tablespoons butter
3 cloves garlic, minced

Directions :
Combine first seven ingredients in a medium bowl and stir gently to blend. Season with salt and pepper. Mix in egg and shape the mixture into 6 patties, about 3/4 inches thick. Arrange on plate.

Combine mayonnaise, lemon juice, (and an optional 1/3 tsp. of lemon zest), horseradish, and thyme in small bowl. Season with salt and pepper. Let sit.

Melt butter in heavy large skillet over medium-low heat. Add salmon cakes and sauté until brown and cooked through, (approx. 5 min. per side). Transfer to platter, garnish with thinly sliced lemons and serve with the Lemon Herb Aioli sauce.

(TIP: Salmon cakes and sauce can be made one day in advance to let flavors blend. Refrigerate)
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