by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook
Modified from Bon Appétit April 2008. The combination of salmon and whitefish is delicious (and pretty). A few tablespoons of horseradish give a real kick to the sauce.
1 cup finely chopped peeled and seeded cucumber
3/4 cup mayonnaise
3 tablespoons prepared white horseradish
2 tablespoons finely chopped parsley
1 tablespoon finely chopped green onions
3 tablespoons olive oil plus more for frying fish cakes
3 medium carrots, peeled, finely chopped
1 2/3 cups finely chopped onions or leeks
2 large eggs
6 tablespoons matzo meal
1 3/4 teaspoons kosher salt
3/4 teaspoon ground pepper
18 ounces skinless whitefish fillets, cut into 1-inch cubes
1 9-ounce skinless salmon fillet, cut into 1-inch cubes
Lemon wedges and parsley to decorate
For sauce: In a bowl combine the cucumber, mayonnaise, horseradish, parsley, and green onions. Mix to combine and season with salt and pepper. Sauce can be made 1 day ahead. Cover and refrigerate.
For fish cakes: Line a cookie sheet with plastic wrap and set it aside. Place the fish pieces in a food processor and pulse until they are almost a paste but there is still some piece left. Set the mixture aside. In a skillet sauté the carrots and onions in the 3 tablespoons of olive oil until they are just soft but not browned. Let them cool in the skillet. In a bowl beat the eggs to combine and then add the matzo meal, salt, and pepper and mix to combine. Add the cooked vegetable mixture to the egg mixture and mix to combine. Add the fish mixture and mix to combine. Stir fish into matzo meal mixture and mix to combine. Using wet hands and about 1/3 cup for each cake/ patty, shape fish mixture into sixteen 1/2-inch-thick cake/patty. Arrange on prepared baking sheet. This can be done 2 days ahead of when you want to serve it. Cover with plastic and refrigerate.
Add enough oil to a large skillet to coat bottom. Heat oil and cook in batches. Cook over a medium heat until both side are golden and the patty is cooked through about 3 minutes per side. You can make these ahead of time and rewarm in the oven or serve cold. Garnish with lemons and parsley and serve the sauce on the side.
Yield: Makes 16.
Recipes: Passover, Appetizers, Fish, Parve, KosherAdd a comment