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Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Name: Salmon and Whitefish Cakes with Horseradish Cucumber Sauce
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut&#

Recipes sourced from Epicurious.com.

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