Try this passover recipe, along with other horseradish recipes for a passover menu, including Herbal Beef Marinade and Dot’s Passover Horseradish Mold.
2 pounds skinless salmon fillets
1-1/2 teaspoons Kosher salt
ground white pepper, to taste
1 tablespoon sugar
1 medium sweet onion (such as Vidalia)
2 eggs, lightly beaten
3 tablespoons white horseradish
2 tablespoons fresh dill chopped
3 tablespoons matzo meal or fine dry bread crumbs
4 ounces white wine
1 large carrot, sliced
Cut salmon in 1″ pieces. Finely chop in food processor with salt, pepper, sugar and onion. Buzz in eggs, horseradish and dill Fold in matzo meal or bread crumbs with a spatula. Chill several hours to firm.. With damp hands, form eight 1-1/2″ cylinders. Place in wide saucepan. Add wine and enough water to just cover fish. Add sliced carrot . Bring to low boil, reduce heat and simmer uncovered 20-25 minutes, o r until firm. Cool in liquid. Discard carrot Drain quenelles and serve warm or at room temperature with Red Relish. (see below) Makes eight appetizer servings.