Ingredients

ROOT VEGETABLE SLAW

1. 1/2 cup julienned celery root
2. 1/2 cup julienned carrot
3. 1/2 cup julienned parsnip
4. 2 tablespoons apple cider vinegar
5. 1 teaspoon finely chopped flat-leaf parsley
6. Salt and freshly ground pepper

FISH CAKES

1. 3 large baking potatoes
2. 1 pound skinless, boneless smoked fish, flaked
3. 2 large eggs, lightly beaten
4. 4 tablespoons unsalted butter, melted
5. 1/2 cup coarsely chopped chives
6. 1/4 cup finely chopped flat-leaf parsley
7. 1/2 teaspoon salt
8. 1/4 teaspoon freshly ground pepper
9. 1 cup fine fresh bread crumbs
10. Canola oil, for frying
11. Onion Mustard Sauce, for serving

Directions

1. MAKE THE ROOT-VEGETABLE SLAW: In a medium bowl, combine the celery root, carrot and parsnip. Add the vinegar and parsley, season with salt and pepper and toss well.
2. MAKE THE FISH CAKES: Preheat the oven to 400°. Roast the potatoes for about 35 minutes, or until tender. Let cool slightly, then peel the potatoes and pass them through a ricer or coarse sieve. In a bowl, combine the potatoes, smoked fish, eggs, butter, chives, parsley, salt and pepper. Shape the mixture into 16 patties.
3. Lower the oven temperature to 300°. Spread the bread crumbs on a plate. Dredge the fish cakes in the bread crumbs and tap off any excess.
4. In a large skillet, heat 1/4 inch of canola oil until almost smoking. Fry the fish cakes in batches over moderately high heat until browned and crisp, about 3 minutes. Turn the fish cakes, lower the heat to moderate and cook until browned on the bottom, about 2 minutes longer. Transfer to a plate and keep warm in the oven while you fry the rest of the cakes.
5. Spoon the Onion Mustard Sauce onto 8 plates. Set 2 fish cakes in the sauce on each plate, spoon the root-vegetable slaw on top and serve.

Make Ahead

The uncooked fish cakes can be refrigerated overnight.