Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Ingredients for Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

• 240ml finely chopped unpeeled English hothouse cucumber

• 180ml mayonnaise

• 45ml prepared white horseradish

• 2 tablespoons finely chopped fresh Italian parsley

• 1 tablespoon finely chopped fresh chives

• 45ml olive oil plus more for frying fish cakes

• 3 medium carrots, peeled, finely chopped

• 400ml 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 teaspoons ground white pepper

• 500g skinless whitefish fillets, cut into 1-inch cubes

• 30g skinless salmon fillet, cut into 1-inch cubes

• Lemon wedges

• Fresh Italian parsley sprigs

How to make Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

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 45ml oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.