Texas Style Salmon Cakes


1 lb. cooked Salmon, crumbled
1 c. onion, finely chopped
1 c. fine bread crumbs
1/4 c. mayonnaise
1/4 tsp. cayenne pepper
1 tsp. coarse ground mustard
Vegetable oil (for frying)
1 egg, beaten

Remoulade Sauce:
1 c. mayonnaise
1/2 c. coarse ground mustard
1/3 c. vegetable oil
3 tbsp. onion, finely chopped
3 tbsp. celery, finely chopped
1 tbsp. parsley
1/4 tsp. paprika

In a medium bowl combine crumbled Salmon, onion, mayonnaise, cayenne pepper, mustard and beaten egg. Mix well. Shape into 6 cakes and coat each cake in the bread crumbs. Fill a skillet 1/2 inch deep with vegetable oil and heat. Fry cakes in hot oil until golden brown, turning the cakes once. Drain the cakes on paper towels, then move them to serving platter and serve with the chilled remoulade sauce. Makes 4 servings.

Remoulade Sauce:
In a blender, mix the mayonnaise and mustard. Slowly pour in the oil while blending at low speed. Add remaining sauce ingredients and blend at medium speed for 1 minute. Remove and refrigerate the sauce for at least 1 hour prior to serving.