Salmon Cakes with Tarragon-Chive Dipping Sauce

1. Pat salmon dry and with a sharp knife cut into roughly 1/3-inch cubes. In medium bowl lightly beat egg and gently stir in salmon and remaining ingredients until just combined. 2. Heat a 12-inch nonstick skillet over moderate heat and, working in batches, drop 2-tablespoon measures of salmon mixture about 1 inch apart into skillet. 3. Cook cakes until undersides are golden, about 1 minute. Turn cakes over and cook until just cooked through, about 1 minute more. 4. Transfer cakes as cooked to a platter. Salmon cakes may be made 1 day ahead and chilled, covered. Bring cakes to room temperature before serving. 5. Make Tarragon-Chive Dipping Sauce. In a food processor pulse together mayonnaise, tarragon, and 1/3 cup sour cream until smooth. 6. Transfer mixture to a bowl and stir in remaining cup sour cream, chives, lime juice, and salt and pepper to taste. Garnish dip with chives. 7. Garnish cakes with lime wedges and serve with dipping sauce.