Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          loosely packed crumbled cooked salmon
     1/2  cup           cornflake crumbs
   2                    green onions -- chopped
     1/4  cup           finely chopped celery
     1/4  cup           mayonnaise
   2      tablespoons   chopped fresh thyme or 2 teaspoons dried
     1/8  teaspoon      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   butter -- (1/4 stick)

Preparation:

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 sauté until brown and cooked through, about 5 minutes per side. Transfer to platter. Serve with sauce. Bon Appetit October 1994 Bev Michaels: Norcross, Georgia