Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce)

Ingredients

• 2-3 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 white pepper
• 18 ounces skinless white fish fillets, cut into 1-inch cubes
• 9 ounces skinless salmon fillet, cut into 1-inch cubes
• lemon wedge
• fresh italian parsley sprig

Sauce

• 1 cup finely chopped unpeeled English cucumber (optional)
• 3/4 cup mayonnaise (optional)
• 3 tablespoons prepared white horseradish (optional)
• 2 tablespoons finely chopped fresh Italian parsley (optional)
• 1 tablespoon finely chopped fresh chives (optional)

Directions

1. 1

   Line large rimmed baking sheet with plastic wrap. Heat 2-3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Sauté until soft but not brown, about 15 minutes. Cool in skillet.

2. 2

   Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. 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.

3. 3

   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.

4. 4

   Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.

5. 5

   For sauce: Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper.