Smoked Fish Cakes with Root-Vegetable Slaw

1. 1

   In a medium bowl, combine the celery root, carrot and parsnip.

2. 2

   Add the vinegar and parsley, season with salt and pepper and toss well.

3. 3

   Preheat the oven to 400.

4. 4

   Roast the potatoes for about 35 minutes, or until tender.

5. 5

   Let cool slightly, then peel the potatoes and pass them through a ricer or coarse sieve.

6. 6

   In a bowl, combine the potatoes, smoked fish, eggs, butter, chives, parsley, salt and pepper.

7. 7

   Shape the mixture into 16 patties.

8. 8

   Lower the oven temperature to 300.

9. 9

   Spread the bread crumbs on a plate.

10. 10

    Dredge the fish cakes in the bread crumbs and tap off any excess.

11. 11

    In a large skillet, heat 1/4 inch of canola oil until almost smoking.

12. 12

    Fry the fish cakes in batches over moderately high heat until browned and crisp, about 3 minutes.

13. 13

    Turn the fish cakes, lower the heat to moderate and cook until browned on the bottom, about 2 minutes longer.

14. 14

    Transfer to a plate and keep warm in the oven while you fry the rest of the cakes.

15. 15

    Spoon the Onion Mustard Sauce onto 8 plates.

16. 16

    Set 2 fish cakes in the sauce on each plate, spoon the root-vegetable slaw on top and serve.

* Per serving · 4 servings · Values may vary.