Best 3 Salmon And Whitefish Cakes With Horseradish Cucumber Sauce Recipes

Are you looking for a delectable seafood dish that combines the richness of salmon and the flaky texture of whitefish, all bound together with zesty herbs and spices? If so, then look no further than the captivating recipe for salmon and whitefish cakes served with a refreshing horseradish cucumber sauce. These delectable cakes, crafted with a harmonious blend of fish and aromatics, create a symphony of flavors that will tantalize your taste buds. Accompanied by a zesty and creamy horseradish cucumber sauce, this dish promises an exquisite culinary experience that will leave you yearning for more.

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SALMON AND WHITEFISH CAKES (WITH HORSERADISH CUCUMBER SAUCE)

Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce) image

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.

Provided by blucoat

Categories Whitefish

Time 35m

Yield 16 patties

Number Of Ingredients 16

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
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)

Steps:

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.

Nutrition Facts : Calories 92.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 56.3, Sodium 243.9, Carbohydrate 4.7, Fiber 0.6, Sugar 0.9, Protein 10.4

SALMON AND WHITEFISH CAKES WITH HORSERADISH CUCUMBER SAUCE

Salmon and Whitefish Cakes with Horseradish Cucumber Sauce image

Provided by Diane Rossen Worthington

Categories Food Processor Appetizer Sauté Passover Low Cal Horseradish Salmon Spring Healthy Kosher for Passover Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 16

Number Of Ingredients 18

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

Steps:

For sauce:
Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
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. Saut233 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. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
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. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
What to drink:
A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.

SALMON CAKES WITH HORSERADISH CAPER SAUCE

Salmon Cakes With Horseradish Caper Sauce image

I think these would be nice also if you made them small, and served them as an appetizer. From Holly Clegg.

Provided by Vino Girl

Categories Onions

Time 23m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/4 lbs salmon fillets, skinned
1/3 cup onion, finely chopped
3 tablespoons light mayonnaise
1/2 teaspoon dried dill weed
1/2 cup Italian seasoned breadcrumbs
salt and pepper
1/4 cup light mayonnaise
2 tablespoons prepared horseradish
1 tablespoon lemon juice
1 tablespoon onion, finely chopped
1 teaspoon capers, drained

Steps:

TO MAKE SAUCE: Stir together mayonnaise, horseradish, lemon juice, onion, and capers. Refrigerate.
TO MAKE PATTIES: Trim salmon and cut into pieces; place in the food processor or chop finely by hand. Add the onion, mayonnaise, dill weed, and bread crumbs; mix well. Add salt and pepper to taste. Coat a skillet with nonstick cooking spray and heat. Make the salmon mixture into 6 patties and brown the patties over a high heat for 1 minute. Lower heat and continue cooking for a few minutes; turn over and continue cooking about 3 more minutes. Serve with Horseradish Caper Sauce.

Nutrition Facts : Calories 214.4, Fat 9.6, SaturatedFat 1.6, Cholesterol 55.5, Sodium 409.1, Carbohydrate 10.3, Fiber 0.9, Sugar 2.2, Protein 20.6

Tips:

Use fresh, high-quality salmon and whitefish. This will ensure that your cakes are flavorful and moist.
Don't overmix the fish mixture. Overmixing will make the cakes tough.
Use a light hand when forming the cakes. This will help to prevent them from falling apart.
Cook the cakes over medium heat. This will help to prevent them from burning.
Serve the cakes with your favorite dipping sauce. The horseradish-cucumber sauce is a great option.

Conclusion:

Salmon and whitefish cakes are a delicious and easy-to-make seafood dish. They are perfect for a quick weeknight meal or a special occasion dinner. With a few simple tips, you can make sure that your salmon and whitefish cakes are perfect every time.