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Salmon and Whitefish Cakes with Horseradish Cucumber Sauce

['1 cup finely chopped unpeeled English hothouse cucumber', '3/4 cup mayonnaise', '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)', '2 large eggs', '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', 'Lemon wedges', '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. Saut&#

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