Salmon And Whitefish Cakes (With Horseradish Cucumber Sauce) Recipe

Name: Salmon And Whitefish Cakes (With Horseradish Cucumber Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 tablespoons olive oil (plus more for frying fish cakes); 3 medium carrots, peeled, finely chopped; 1 2/3 cups finely chopped leeks (white and pale green parts only); 2 large eggs; 6 tablespoons unsalted matzo meal; 1 3/4 teaspoons coarse kosher salt; 3/4 teaspoon white pepper; 18 ounces skinless white fish fillets, cut into 1-inch cubes; 9 ounces skinless salmon fillet, cut into 1-inch cubes; lemon wedge; fresh italian parsley sprig; Sauce; 1 cup finely chopped unpeeled English cucumber (optional); 3/4 cup mayonnaise (optional); 3 tablespoons prepared white horseradish (optional); 2 tablespoons finely chopped fresh Italian parsley (optional); 1 tablespoon finely chopped fresh chives (optional)

Servings: persons

2 -3 tablespoons olive oil (plus more for frying fish cakes)
3 medium carrots, peeled, finely chopped
1 2/3 cups finely chopped leeks (white and pale green parts only)
2 large eggs
6 tablespoons unsalted matzo meal
1 3/4 teaspoons coarse kosher salt
3/4 teaspoon white pepper
18 ounces skinless white fish fillets, cut into 1-inch cubes
9 ounces skinless salmon fillet, cut into 1-inch cubes
lemon wedge
fresh italian parsley sprig
Sauce
1 cup finely chopped unpeeled English cucumber (optional)
3/4 cup mayonnaise (optional)
3 tablespoons prepared white horseradish (optional)
2 tablespoons finely chopped fresh Italian parsley (optional)
1 tablespoon finely chopped fresh chives (optional)

1
Line large rimmed baking sheet with plastic wrap. Heat 2-3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saute until soft but not brown, about 15 minutes. Cool in skillet.
2
Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
3
Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet.
4
Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Saute until golden and cooked through, about 3 minutes per side. Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
5
For sauce: Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 -3 tablespoons olive oil (plus more for frying fish cakes), 3 medium carrots, peeled, finely chopped, 1 2/3 cups finely chopped leeks (white and pale green parts only), 2 large eggs, and more.

Yes, Salmon And Whitefish Cakes (With Horseradish Cucumber Sauce) falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salmon And Whitefish Cakes (With Horseradish Cucumber Sauce)

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