Somali Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

Ingredients:

Sauce:

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

Fish cakes:

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

Cooking Instructions:

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

For fish cakes: Line large rimmed baking sheet with plastic wrap. Heat 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.

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