Mixing Bowls - Large bowl for mixing fish with ingredients, medium bowl for sauce preparation.
Grater - To grate horseradish and cucumber for the sauce.
Whisk - For thoroughly combining ingredients of the sauce.
Cutting Board - Provides a stable surface for chopping vegetables and fish.
Knife Set (Piecewise) - Essential for cleanly cutting up the salmon, whitefish, and other components of the dish.
Measuring Cups - To accurately measure ingredients for the cakes and sauce.
Ziploc Bags - For marinating or storing portions before cooking.
Oven Mitts - Safety equipment when handling hot baking trays in the oven.
Spatula - To flip and remove the fish cakes from pans without damage.
Food Processor (optional) - Can be used to grind ingredients like fresh horseradish for quicker preparation of the 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
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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