Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
Delicate fish cakes made with fresh salmon and whitefish, paired with a zesty horseradish-cucumber sauce. This elegant dish combines the richness of two types of fish with fresh herbs and vegetables, served with a creamy, tangy sauce.
6 servings
25 min
Ingredients
- •1 cup finely chopped unpeeled English hothouse cucumber
- •¾ cup mayonnaise
- •3 tablespoons prepared white horseradish
- •2 tablespoons finely chopped fresh Italian parsley
- •1 tablespoon finely chopped fresh chives
- •3 tablespoons olive oil plus more for frying fish cakes
- •3 medium carrots
- •1⅔ cups leeks
- •2 large eggs
- •6 tablespoons unsalted matzo meal
- •1¾ teaspoons coarse kosher salt
- •¾ teaspoon ground white pepper
- •18 ounces skinless whitefish fillets
- •9 ounces skinless salmon fillet
- •1 to serve Lemon wedges
- •1 to garnish Fresh Italian parsley sprigs
Cooking Instructions
- 1.
Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
10 min
- 2.
Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#
15 min
