Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Ingredients

• 3 tablespoons prepared white horseradish
• 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 large eggs
• + 9 more ingredients
• • 2 tablespoons fresh Italian parsley
  • ¾ cup mayonnaise
  • ¾ teaspoon ground white pepper
  • 1 cup English hothouse cucumber
  • 1 ²/₃ cups leeks
  • 6 tablespoons unsalted matzo meal
  • 3 medium carrots
  • 3 tablespoons olive oil
  • 1 tablespoon fresh chives

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