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Deviled Salmon cakes with lemon-herb mayonnaise


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  • 2 cups loosely packed cooked salmon, can be canned
  • 1 cups cracker crumbs
  • cup finely diced onion
  • cup finely chopped celery
  • cup mayonnaise
  • 1 tab. Dijon mustard
  • 1 tab. Drained pickle relish
  • 1 tsp. Fresh lemon juice
  • 2 dashes Tabasco Sauce
  • Dash of Worcestershire
  • 1 large egg
  • cup mayonnaise
  • 1 tab. Lemon juice
  • 1 tab. Prepared horseradish
  • 2 tsp. Fresh thyme



Step 1

Combine first ingredients, mixing in egg to combine. Season with salt and pepper. Make 6 patties. Make sauce. These patties can be made ahead. Brown over medium low heat when ready to cook, 5 minutes per side. Serve with sauce!


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