Salmon Cakes

1 1/2 cups braised onion ribbons with celery, chopped
3 tablespoons mayonnaise
1 large egg
1 tablespoon white-wine Worcestershire sauce
1/2 teaspoon dried thyme, crumbled
2 tablespoons drained bottled capers
2 cups flaked poached salmon fillet
all-purpose flour for dredging the salmon cakes
2 tablespoons olive oil
Bibb lettuce for lining the platter
lemon slices for garnish

Remove the skins from the potatoes, grate the potatoes coarsely into a large bowl, and add the onion mixture. In a small bowl whisk together well the mayonnaise, the egg, the Worcestershire sauce, the thyme, the capers, and salt and pepper to taste, add the mixture to the potato mixture, and stir the mixture until it is combined well. Add the salmon and stir the mixture until the salmon is just distributed evenly. Form 1/3 cup measures of the mixture into patties and dredge the patties in the flour. In a large skillet heat the butter and the oil over moderately high heat until the fat is hot but not smoking and in the fat saut�the patties in batches for 3 minutes on each side, or until they are golden brown. Line a platter with the lettuce and serve the salmon cakes with the lemon.

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