Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
Photo by Marcus Nilsson

Ingredients

  • Fresh Italian parsley sprigs
  • Lemon wedges
  • 1 9-ounce skinless salmon fillet, cut into 1-inch cubes
  • 18 ounces skinless whitefish fillets, cut into 1-inch cubes
  • 1 ¾ teaspoons coarse kosher salt
  • 2 tablespoons fresh Italian parsley
  • ¾ cup mayonnaise
  • + 9 more ingredients
    • 6 tablespoons unsalted matzo meal
    • ¾ teaspoon ground white pepper
    • 1 cup English hothouse cucumber
    • 1 2/3 cups leeks
    • 3 medium carrots
    • 3 tablespoons olive oil
    • 1 tablespoon fresh chives
    • 2 large eggs
    • 3 tablespoons prepared white horseradish

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. Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over med...

View full recipe at Epicurious

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