Fish Cakes with Chives


1 1/2 lbs. fresh whitefish fillet
1/2 t. salt
2 eggs
1 1/2 t. dijon mustard
1/4 cup fresh chives, chopped
5 T. vegetable oil
1/8 t. fresh ground pepper
1/4 cup half & half
1 1/2 cup fresh bread crumbs


Preheat broiler. Place fish on foil lined baking sheet, brush with 1 T. oil, season with salt and pepper, and broil until the fish is cooked through, about 10 minutes. Let cool 5 minutes. Place half the cooked fish in a food processor with 1 egg, half & half, mustard, and 3.4 cup of the bread crumbs. Puree until smooth. Flake remaining fish into mixing bowl. Stir in pureed fish and 3 T. chives. Beat the remaining egg in a wide bowl. Place the remaining bread crumbs on a plate. Form fish into 4 large or 8 small cakes. Dip each in eg mixture, then dredge in crumbs. Heat remaining 4 T. oil in a large non-stick skillet over medium-high heat. Fry cakes for 2 minutes on each side or until golden brown. Sprinkle with remaining chives. Serve with tartar or horseradish sauce and lemon weges. Makes 4 servings.