- 1 cup finely chopped unpeeled English hothouse cucumber
- 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)
- 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
- Fresh Italian parsley sprigs
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.
Line large rimmed baking sheet with plastic wrap. Heat 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. 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.
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.
Fabulous Smoked Fish Dishes
Smoked fish is such a versatile ingredient in the kitchen. It makes flavorful soups, stews, and chowders, as well as breakfasts and main meals—its uses are endless. Even better, you will quickly realize that most smoked fish recipes are relatively quick and easy to make.
Smoked fish is also healthy, if—as with most foods—you eat it in moderation. Smoked oily fish (mackerel, salmon, tuna) have omega-3 fatty acids which are good for the heart and the brain.
Smoked whitefish dip with horseradish
And now for something completely different: a new entry in the much-neglected seafood category on this site. I know this didn’t get past most of you, that is how not-so-secretly fish-averse I am. Sure, I’ve come around to mussels, to clams and even oysters (but only with the iciest champagne, please I’m fancy) I’ve been known to make some limited advances in the areas of shrimp, lobster, halibut and tuna. But for the most part, my seafood appreciation level is pitifully low. Lest you think that I delight in this — proudly flaunt my “FISH-FREE KITCHEN” apron as if it were some sort of culinary triumph — the truth is that it feels like a failure. It bothers me. I fight it. I do not always win.
But every so often, something sounds so wonderful, it pierces through all of my apprehension, which is exactly what happened when this recipe showed up in my Tasting Table email a few weeks ago. The recipe is like a tag cloud populated with every ingredient I cannot say no to: sour cream, Worcestershire, horseradish, Creole mustard (which I picked up just to see if we’d like it, and oh, we very much do), smoked paprika, celery, scallions, cayenne, lemon juice. And then, as if I hadn’t already fallen in love, the chef (Chris Shepherd, of Underbelly in Houston, inspired by Donald Link and Ryan Prewitt’s smoked-tuna dip at Pêche in New Orleans) serves it on Saltine crackers, something I haven’t had in my kitchen in too many years. It’s deliciously low-brow and high-brow and wait, we totally forgot to discuss the fish, didn’t we?
I suppose you could make this with tuna, smoked if you can find it I don’t think this dressing would taste bad on shredded paper, if we’re being honest here, or more edibly, even egg salad. But Tasting Table told me to put it on smoked whitefish, and given that I live pretty much up the street from the greatest, oldest smoked fish emporium there is, it was an easy decision for this spoiled New Yorker (which also led me to the discovery of their sweet, lightly pickled cabbage salad, which will be my new addiction), but I think that no matter where you buy yours, this dip will a worthy addition to your bagel brunch, lunch, dinner or snack rotation.
And for the other side of the world:
Six Months Ago: Fresh Spinach Pasta (great for both sides of the world, actually, due to spinach bumper crops)
1.5 Years Ago: Essential Raised Waffles
2.5 Years Ago: Bacon, Egg and Leek Risotto
3.5 Years Ago: Ribboned Asparagus Salad
Smoked Whitefish Dip with Horseradish
I made a few changes I skipped the Tabasco and the jalapeño, figuring that the cayenne (which I used much less of, hoping the kid would try this) would be enough for the heat we wanted. I also skipped the yellow onion I don’t love it raw (I’d use red or white instead, if you’re like me on this) and figured the scallion and chives would provide enough onion flavor. Definitely consider this a flexible recipe and make the adjustments you think you’d prefer. Finally, I found that it made a little more dressing than I needed. We’re keeping the rest around for a future tuna or other salad.
You’ll want about 1 1/2 pounds whole (bone-in, skin-on) smoked whitefish to get 1 pound skinned and flaked. At Russ and Daughters (which my son misreads as “Russian Daughters” and no, we will not correct him), where I bought mine, their whole whitefish range from 2 1/2 to 3 pounds, and they will sell you half of one.
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Creole mustard, or a mustard that you prefer
- 1 teaspoon smoked paprika
- Zest and juice from 2 lemons
- 2 tablespoons Tabasco sauce (see Note I skipped this)
- 1 teaspoon cayenne powder (I used much less)
- 3 green onions, thinly sliced (white and green parts)
- 1 stalk celery, finely diced
- 1/2 jalapeño, finely chopped (I skipped this)
- 1/2 medium yellow onion, finely diced (and this)
- 1 pound skinned and flaked smoked whitefish
- Salt and pepper, to taste
- Saltine crackers to serve
- 1 tablespoons finely chopped chives, for garnish
Place skinned and flaked whitefish in a larger bowl. Add dressing to taste (we used about 3/4 of it total) and adjust seasonings with salt and pepper. Serve with crackers, garnished with chives.
Fish cake recipes
Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish. Make for starters or as part of a midweek meal.
The best salmon fish cakes
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Ultimate fish cakes
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Peppered mackerel fishcakes
Use up leftover mash to create a comforting, good-value family meal
Smoked haddock & cheddar fishcakes with watercress sauce
Serve these smoky, cheesy seafood bites with a vibrant green dipping sauce as a party nibble or sharing starter
Gluten-free storecupboard fishcakes
This family favourite is a great way to get seafood into a gluten-free diet - and by using canned tuna it fits into even the strictest of student budgets
Brain-Healthy Main Course Recipes
When cooking a brain-healthy main course, the quality of the ingredients really does matter.
Wild-caught fish, grass-fed beef, and free-range poultry are by far the healthiest choices.
Compared to regular supermarket meat, poultry, and fish, they are low in contaminants and high in brain nutrients, particularly omega-3 fatty acids.
Any dish can get an extra brain boost by adding herbs and spices like turmeric and rosemary, and using the healthiest cooking oils — extra virgin olive oil or coconut oil.
Get our BRAIN POWERUP GUIDE, free.
13. Salmon with Blueberry-Horseradish Glaze
wild salmon, blueberries, horseradish, cinnamon
14. Baked Super Foods: Salmon, Kale & Sweet Potatoes
wild salmon, sweet potatoes, kale
15. Chicken Piccata
chicken, almond flour, coconut oil, olive oil, portobello mushrooms
16. Baked Whitefish with Tomatoes & Olives
whitefish, olives, tomatoes, olive oil
17. Slow Cooker Coconut Cashew Chicken
chicken, coconut milk, cashews, turmeric
18. Honey-Glazed Salmon with Wasabi
salmon, coconut oil, wasabi
19. Beanless Bison Chili
bison, tomatoes, red peppers, hot peppers
20. Rosemary Lemon Roasted Chicken Breasts
chicken, olive oil, rosemary
21. Thai Curry Chicken
chicken, coconut milk, winter squash, coconut oil, curry paste
22. Blackened Fish Tacos with Avocado-Cilantro Sauce
whitefish, cabbage, avocado, hot peppers, spices
23. Salmon Beet Salad with Spicy Dressing
canned salmon, avocado, beets, pistachio nuts, olive oil
Think more clearly, learn faster, and remember more.
Dr. Pat | Be Brain Fit
24. Supercharged Coconut Curry
coconut milk, broccoli, cauliflower, carrots, kale, coconut oil, curry paste, turmeric
25. Paleo Salmon Cakes
wild Alaskan canned salmon, sweet potato, almond flour, eggs, coconut oil
26. Crock Pot Mocha Pot Roast
grass-fed beef, coffee, coffee beans, cocoa powder, spices
27. Creamy Dill and Garlic Salmon
28. Baked Coconut-Crusted Salmon
salmon, shredded coconut, egg
Spaghetti with Fresh Tomatoes and Cucumbers
Cut the cored tomatoes in half through the equator. One at a time, hold each half over a large bowl, and squeeze gently to release the liquid and seeds. You can get more out with a teaspoon. Set the tomatoes aside, and add the olive oil, two teaspoons of balsamic vinegar, the minced garlic, minced onions, the oregano, and some salt and pepper to the bowl. Dice the tomatoes up into about half-inch pieces, and add them. Then cut the cucumber quarters into quarter-inch slices and add them to the bowl. Mix everything well and let it sit for about an hour. Taste it when you put the pasta water on to boil and add salt, pepper, or more balsamic.
About 20 minutes before the hour is up, bring a large pot of water to a boil. Add about a tablespoon of salt, then cook the spaghetti until it’s just done to your liking. Remove about a cup of the pasta cooking water and put it in a shallow baking dish to cool quickly. Drain the pasta and add it to the bowl with the tomato mixture. Add the cheese and basil and stir everything together. Let it sit for a minute and add some pasta water if the mixture seems too dry. Serve right away.
Beurre Blanc (White Butter Sauce)
Beurre blanc is a simple butter-based emulsified sauce that's great with fish or seafood. It's a nice sauce to have in your repertoire because you can whip up a batch on the spot (all you really need is wine and butter), making it ideal for emergencies. You can also make a version using red wine instead of white. The key is using cold butter cut into cubes, and whisking it into a reduction of vinegar and herbs. (This is why it's good to keep two separate butters, one in the fridge and one on the counter.)
Restaurants and pubs
Dark ales have been consumed in America since colonial times, while light-colored German lager was a mid-19th-century arrival. The beer hall did not become established in the United States until the arrival of German immigrants in the mid-19th century. Taverns were generally seen as dark places with an exclusively male clientele.
The beer hall, on the other hand, was in German culture views as a place where working-class families drank and ate together in groups at large tables. It was well lit and served traditional fare like sausages, sauerbraten, rollmops, sauerkraut and pickled herring. Beer halls continued in the Midwest after Prohibition.
The popularity of Midwestern fast food like the iconic pizza and burgers started as a rejection of the drive-in model. "Car hops" where customers would be served while still in their cars was replaced by the franchise model.
Cities like New York did not want fast food to compete with local establishments but the expansion of suburbs in the 1950s allowed fast-food franchises to grow into these areas that lacked restaurants. Major Midwestern fast-food franchises include McDonald's, Wendy's, Domino's and Pizza Hut. The growth of these franchises was bolstered by the development of interstate roads through the Midwest.
The origin of "fast food" is uncertain, but one possibility is a hamburger stand that founded by Walter Anderson in Wichita, Kansas. Known today as White Castle, the fast-food chain began to spread throughout the Midwest, offering a simple menu with hamburgers, Coca-Cola and coffee. By the 1920s White Castle had become a nationally recognized chain, and until the 1940s White Castle-style architecture was standard for fast-food hamburger outlets throughout the United States.
McDonald's was originally founded in California in 1940, but purchased by Ray Kroc and moved to Des Plaines, Illinois in 1955. Other burger chains include Winstead's, Max & Erma's and Schoop's Hamburgers.
Several restaurant chains have roots in the Minneapolis-St.Paul area including Famous Dave's, the defunct Chi-Chi's and Buca di Beppo, which was started out of a small Minneapolis basement in 1993.
Portillo's Restaurants is another Midwestern fast-food chain known for its hot dogs. Lion's Choice is best known for its roast beef sandwiches. The chain is based mostly in Missouri, with locations in Kansas and Illinois.
Wisconsin chain Culver's is known for its frozen custard and root beer. Culver's has been recognized for their use of local dairy products like cheese and butter. Happy Joe's is known for its taco pizza and has restaurants in several Midwestern states.
Other notable chains include Harold's Chicken Shack, Skyline Chili, Spangles, Big John Steak & Onion, Graeter's, Maid-Rite and Cousins Subs.
Pizzerias serving deep-dish pizza include Gino's East, Giordano's Pizzeria and Buddy's Pizza, though the latter only has stores in Michigan. Papa John's started by selling pizzas out of a Jeffersonville, Indiana pub.