Salmon And Whitefish Cakes With Horseradish Cucumber Sauce

Name: Salmon And Whitefish Cakes With Horseradish Cucumber Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 3 mediums carrots, peeled, finely chopped; 2 teaspoons coarse kosher salt; 237 milliliters finely chopped unpeeled English hothouse cucumber; 2 larges eggs; 1 Tbsp finely chopped fresh chives; 1 teaspoons ground white pepper; 3 Tbsps prepared white horseradish; 394 milliliters finely chopped leeks (white and pale green parts only); 16 servings Lemon wedges; 6 Tbsps unsalted matzo meal; 177 milliliters mayonnaise; 3 Tbsps olive oil plus more for frying fish cakes; 1 sprig Fresh Italian parsley; 2 Tbsps finely chopped fresh Italian parsley; 3 grams skinless salmon fillet, cut into 1-inch cubes; 510 grams skinless whitefish fillets, cut into 1-inch cubes

Salmon And Whitefish Cakes With Horseradish Cucumber Sauce is a dairy free and pescatarian recipe with 16 servings. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 9g of fat, and a total of 143 calories. A mixture of salmon fillet, horseradish, lemon wedges, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Horseradish

Mayonnaise

Cucumber

Parsley

Chives

Sauce

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Bowl

Heat 3 tablespoons oil in heavy large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add carrots and leeks. Saut until soft but not brown, about 15 minutes. Cool in skillet.Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture.

Ingredients you will need

White Pepper

Coarse Salt

Matzo Meal

Carrot

Leek

Egg

Equipment you will use

Frying Pan

Bowl

Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD Can be made 1 day ahead. Cover with plastic and chill.

Ingredients you will need

Matzo Meal

Fish

Salmon

Equipment you will use

Baking Sheet

Add enough oil to 2 heavy large skillets to coat bottom.

Ingredients you will need

Cooking Oil

Heat oil over medium-high heat.

Ingredients you will need

Cooking Oil

Add 8 fish cakes to each skillet. Saut until golden and cooked through, about 3 minutes per side. DO AHEAD Can be made 2 hours ahead.

Ingredients you will need

Fish

Equipment you will use

Frying Pan

Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350F oven 10 minutes.Arrange 2 fish cakes on each plate. Spoon sauce over or alongside.

Ingredients you will need

Sauce

Fish

Equipment you will use

Baking Sheet

Oven

Garnish with lemon wedges and parsley.A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.

Ingredients you will need

Lemon Wedge

Chardonnay

Whitefish

Parsley

Vanilla

Salmon

Apple

Pear

Wine

Equipment

Ingredients

Servings:

3mediums

carrots, peeled, finely chopped 2teaspoons

coarse kosher salt 237milliliters

finely chopped unpeeled English hothouse cucumber 2larges

eggs 1Tbsp

finely chopped fresh chives 1teaspoons

ground white pepper 3Tbsps

prepared white horseradish 394milliliters

finely chopped leeks (white and pale green parts only)16servings

Lemon wedges 6Tbsps

unsalted matzo meal 177milliliters

mayonnaise 3Tbsps

olive oil plus more for frying fish cakes 1sprig

Fresh Italian parsley 2Tbsps

finely chopped fresh Italian parsley 3grams

skinless salmon fillet, cut into 1-inch cubes 510grams

skinless whitefish fillets, cut into 1-inch cubes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.