½ medium cucumber, peeled and seeded
2 whole garlic cloves, peeled
3 Tbsp Dijon mustard *
1 Tbsp kosher salt
1 Tbsp lemon juice
½ cup olive oil
Place all the emulsion ingredients except oil in a food processor and blend until smooth. While the processor is running, slowly drizzle in the ½ cup oil until combined. Reserve ¼ cup emulsion for use in fish cakes. Extra emulsion makes a nice dip. Makes about 1 cup.
- Partner Content -
1 lb smoked or cooked boneless fish (salmon, cod, or trout)
1 Tbsp Dijon mustard *
1 tsp Worcestershire sauce
1 tsp dry mustard *
1 tsp Old Bay seasoning (or similar seafood seasoning)
½ tsp lemon juice
1 dash hot sauce or to taste (optional)
½ medium red-bell pepper, finely chopped
2 scallions, trimmed and finely chopped
¼ cup cucumber emulsion
¾-1 cup matzo crumbs (whole matzo, broken and ground in food processor)
3 tsp kosher salt
2 Tbsp vegetable oil
* This ingredient is not kosher for Passover
In a large bowl, combine the fish, Dijon mustard, Worcestershire sauce, dry mustard, Old Bay, lemon juice, hot sauce (if using), pepper, and scallions. Fold in cucumber emulsion and ¾ cup matzo crumbs; mix well, adding more crumbs if mixture is too wet. Season with salt and form into eight evenly sized, ½-inch thick patties.
In a large pan, heat the oil over medium-high heat. In two batches, cook fish cakes until brown on both sides, about 2 minutes per side. Drain on paper towel and serve immediately.