Fish CakesWith Cucumber Emulsion

Makes 8
 

Cucumber Emulsion

½ medium cucumber, peeled and seeded 

2 whole garlic cloves, peeled

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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.

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Fish Cakes

1 lb smoked or cooked boneless fish (salmon, cod, or trout)

1 Tbsp Dijon mustard *

1 tsp Worcestershire sauce

1 tsp dry mustard *

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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. 


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