Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Name: Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
Yield: makes 16 Servings
Ingredients: 1 cup finely chopped unpeeled English hothouse cucumber; 3/4 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, 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 ground white pepper; 18 ounces skinless whitefish fillets, cut into 1-inch cubes; 1 9 ounce skinless salmon fillet, cut into 1-inch cubes; Lemon wedges; Fresh Italian parsley sprigs

By Diane Rossen WorthingtonPhotographer Marcus Nilsson

March 31, 2008

Recipe notes