Smoked Fish Cakes With Root-Vegetable Slaw

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1/2 cup julienned celery root

1/2 cup julienned carrot

1/2 cup julienned parsnip

2 tablespoons apple cider vinegar

1 teaspoon finely chopped flat-leaf parsley

Salt and freshly ground pepper

3 large baking potatoes

1 pound skinless, boneless smoked fish, flaked

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted

1/2 cup coarsely chopped chives

1/4 cup finely chopped flat-leaf parsley

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup fine fresh bread crumbs

Canola oil, for frying

Onion Mustard Sauce, for serving

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