Try this passover recipe, along with other horseradish recipes for a passover menu, including Herbal Beef Marinade and Dot’s Passover Horseradish Mold.
Ingredients:
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
Instructions:
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.