Salmon Burgers with Lemon Aioli

Materials:

Salmon cakes

• 2 c. cooked salmon (canned or fresh cooked salmon)
• 1/2 c. dry bread crumbs
• 2-3 green onions, finely chopped
• 1 celery rub, finely chopped
• 1/4 cup mayonnaise
• 1/4 tsp. cayenne pepper (or to taste)
• 1 tsp. fresh dill
• 2. tsp. fresh thyme
• 1 tsp. Worcestershire sauce
• 1 egg, slightly beaten
• salt or seasoning salt (to taste)
• fresh ground pepper (to taste)
• 4 Tbsp. butter
• 2 Tbsp. oil

Lemon Aioli

• 1/2 c. mayonaise
• 2 Tbsp. whipping cream, unwhipped
• 1 lemon, juice and zest of
• 1 Tbsp. prepared horseradish
• 1-2 minced fresh garlic cloves (or to taste)
• 1/2-1 tsp. dried thyme

To serve

• Buns
• Lettuce (boston is great)
• Tomatoes

Methods

1. In a bowl, combine the salmon, dry breadcrumbs, green onions, celery, mayo, cayenne, dill, thyme, Worcestershire sauce and egg; mix well to combined.
2. Season with salt and pepper to taste.
3. Shape into cakes.
4. Melt the butter with the oil in a heavy skillet.
5. Brown salmon cakes on both sides (about 5 minutes per side).
6. To make aioli, mix all ingredients together and adjust to taste.
7. Serve salmon cakes on bulkie rolls, with leon aioli and lettuce and tomato.
8. Delicious!