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The combination of salmon and whitefish is delicious (and pretty). The recipe is from Diane Rossen Worthington and was published in Bon Appétit Magazine (April 2008) and is a great alternative to traditional gefilte fish. If you are preparing the accompanying sauce add the horseradish a little bit at a time as just a little goes a long way.
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- For sauce: Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper.