Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

241880

(17) Course Appetizers

Ingredients in this Recipe

1 2/3 cups finely chopped leeks (white and pale green parts only)
1 3/4 teaspoons coarse kosher salt
1 9 ounce skinless salmon fillet, cut into 1 inch cubes
1 cup finely chopped unpeeled English hothouse cucumber
1 tablespoon finely chopped fresh chives
2 large eggs
2 tablespoons finely chopped fresh Italian parsley
3 medium carrots, peeled, finely chopped
3 tablespoons olive oil plus more for frying fish cakes
3 tablespoons prepared white horseradish
3/4 cup mayonnaise
3/4 teaspoon ground white pepper
6 tablespoons unsalted matzo meal
Lemon wedges

Recipe Preparation

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