Salmon Gefilte Fish, Florence Fabricant

This recipe looked interesting. Found it in the New York Times Passover Cookbook. Makes 8 servings.

Ingredients

• 1/3 cup water
• 3 tablespoons olive oil
• 1/3 cup matzoh cake meal
• 2 large eggs
• 1 1/2 teaspoons kosher salt
• 1 medium onion, finely chopped
• 1 carrot, peeled and finely chopped
• 2 leeks, white part only, well rinsed and finely chopped
• 1 1/4 pounds salmon fillet, diced
• 1/4 pound smoked salmon, diced
• juice of 1 lemon
• 2 tablespoons prepared white horseradish
• 8 cups fish stock, or water, or a combination of water and white wine
• 3/4 cup mayonnaise seasoned with 1/4 cup minced parsley

Instructions

• bring the water and 2 tablespoons of the oil to a boil in a small saucepan
• remove from the heat and add the cake meal
• whisk until smooth
• return to the heat and cook, stirring for about 1 minute.
• remove from the heat and beat in the eggs one at a time
• add 1/2 teaspoon salt, and set aside
• heat the remaining tablespoon of oil in a skillet over low heat
• add the onion, carrot, and leeks, and sauté until tender but not brown
•  
• place the vegetables and fresh and smoked salmon in a food processor, and process until finely ground
• add the egg mixture, and process until smooth
• stir in the lemon juice and horseradish
• season with salt
•  
• in a large saucepan, bring the fish stock, water, or water and wine to a simmer - the liquid should be about 2 1/2 inches deep
• with wet fingers or 2 tablespoons dipped in cold water form the fish mixture into ovals
• slip the ovals into simmering liquid, and poach for 20 minutes.
• drain and refrigerate until cold
•  
• serve with the parsley mayonnaise