Salmon Cakes With Horseradish Caper Sauce Recipes

Steps:

• Preheat oven to 450 degrees. Make the salmon: Using a sharp knife, cut slits crosswise along both sides of salmon, spacing each about 2 inches apart. Stuff each slit with 1 lemon slice and 1 sprig of each herb. Rub salmon all over with oil, and season with salt and pepper. (If making a side of salmon, cut slits into flesh, and stuff with some of the lemon slices and herbs. Do not oil or season.)
• Season cavity with salt and pepper, and stuff with scallions. Transfer salmon to a parchment-lined baking sheet. (If making a side of salmon, top flesh with scallions, drizzle with oil, and season with salt and pepper. Transfer salmon to baking sheet flesh side up.) Roast for 10 minutes. Reduce oven temperature to 300 degrees. Roast salmon until flesh is slightly firm to the touch and the tip of a paring knife inserted into the center comes out hot, 30 to 35 minutes. (Salmon will be medium-rare after 30 minutes. If making a side of salmon, roast for 6 to 8 minutes at 450 degrees.) Loosen fish from skin using a metal spatula.
• Meanwhile, make the horseradish-caper cream sauce: Mix together sour cream, horseradish, lemon juice, chives, and capers. Season with 1/2 teaspoon salt and some pepper. Serve salmon with sauce.

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.

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Steps:

• In a large mixing bowl, place 1 1/2 cups bread crumbs. Set aside remaining 1/2 cup. Add eggs, parsley, green onions, dill weed, lemon juice and black pepper. Mix well.
• Add salmon and mix with hands, breaking up salmon into small pieces. Form into 8 patties; each about 1/2 inch thick.
• Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs.
• In a large skillet, melt butter. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Turn, adding more butter if necessary, and fry about 3 minutes on other side.