Salmon Cakes with Lemon Aioli

Ingredients

• 2 cups cooked salmon (can use canned or fresh cooked salmon, I like leftover cooked cold salmon!)
• 1/2 cup dry breadcrumbs
• 2-3 green onions chopped
• 1 celery rib, finely chopped                             
• 1/4 cup mayonnaise
• 1/4 teaspoon cayenne pepper(or to taste)
• 1 teaspoon dried dill
• 1 teaspoon thyme
• 1 teaspoon worcestershire sauce
• 1 egg slightly beaten
• salt or seasoning salt(to taste)
• lemon pepper(to taste or use fresh ground black pepper)
• 4 tablespoons butter
• 2 tablespoons oil

LEMON AIOLI

• 1/2 cup mayonnaise
• 2 tablespoons whipping cream, unwhipped
• 1 lemon, juice and zest of
• 1 tablespoon prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• 1/2-1 teaspoon dried thyme

Directions

1. In a bowl combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combine.
2. Season with salt and lemon pepper or black pepper to taste
3. Shape into 7 or 8 salmon cakes.
4. Melt the butter with the oil in a heavy skillet. (These can also be baked in the oven at 375 for 20 min).
5. Brown salmon cakes on both sides (about 5 minutes per side).  Drain on paper towel
6. Place on a dish or a serving platter lined with mixed greens/ drizzled with olive oil, sea salt and lemon.
7. To make the lemon aioli: mix all ingredients together.
8. Serve on or with the salmon cakes.
9. Delicious!