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1
Line 2 large baking sheets with plastic wrap or waxed paper.
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2
Cook potatoes in boiling salted water until very tender, about 25 minutes.
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3
Drain.
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4
Mash potatoes.
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5
Transfer 4 cups potatoes to large bowl (reserve remainder for another use).
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6
Melt 2 tablespoons butter in heavy large skillet over medium heat.
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7
Add onions; saute until tender, about 10 minutes.
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8
Transfer to bowl with potatoes.
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9
Cool.
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10
Add flaked whitefish to potato mixture; stir to blend.
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11
Season with salt and pepper.
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12
Mix in egg.
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13
Using floured hands, roll mixture by tablespoonfuls into balls; flatten to 1/2-inch thickness.
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14
Transfer fish cakes to prepared baking sheets.
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15
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium heat.
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16
Dust fish cakes with flour.
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17
Working in batches and adding more butter and oil to skillet as needed, add cakes to skillet and cook until golden, about 2 minutes per side.
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18
Transfer fish cakes to clean baking sheets.
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19
(Can be made 1 day ahead.
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20
Cover and refrigerate.
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21
Before serving, rewarm fish cakes in 350F oven until heated through, about 8 minutes.)
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22
Preheat oven to 350F.
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23
Using 1 3/4- to 2-inch cookie cutter, cut 3 rounds from each bread slice.
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24
Place on baking sheets.
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25
Bake until lightly toasted, about 10 minutes.
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26
(Can be made 6 hours ahead.
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27
Cool.
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28
Cover and store at room temperature.)
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29
Place 1 hot fish cake on each toast round.
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30
Arrange on platter.
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31
Drain excess liquid from Cucumber Salsa.
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32
Spoon small amount of salsa atop each fish cake; serve.
