Salmon gefilte fish with horseradish-dill sauce

Yield: 12 Servings

Measure Ingredient
7¼ pounds Whole salmon; cleaned, filleted, skinned; head, skin and bones reserved, (up to 7 1/2 lbs.)
6 mediums Onions; peeled, quartered
2½ tablespoon Coarse salt
1½ teaspoon Ground white pepper
5 larges Eggs
¼ cup Matzo meal
4½ quart Cold water
5 \N Carrots; peeled, coarsely chopped
1 tablespoon Sugar
\N \N Sliced carrots; cucumbers and radishes, optional
4 cups Mayonnaise
1¼ cup Ketchup
¾ cup Prepared white horseradish
½ cup Fresh dill; chopped

HORSERADISH-DILL SAUCE

Line 2 baking sheets with plastic wrap. Cut salmon into 1-inch pieces.

Working in batches, grind salmon finely in processor, occasionally scraping sides and bottom of work bowl. Transfer fish to large bowl. Add 3 onions, 1½ tablespoons salt and pepper to processor. Using on/off turns, finely chop onions. Add onion mixture, eggs and matzo meal to fish. Stir gently until mixture is well blended.

Using moistened hands and working with ¼ cupful at a time, shape fish mixture into oval dumplings, each about 2 ½ inches long by 1 ½ inches wide. Arrange dumplings on prepared sheets. Cover and chill while preparing stock.

Place reserved salmon head, skin and bones in large pot. Add 4 ½ quarts cold water, chopped carrots, sugar, remaining 3 onions and remaining 1 tablespoon salt. Bring to boil over high heat. Reduce heat to medium, cover pot and simmer stock 20 minutes. Using large slotted spoon remove all the solids from fish stock and discard.

Bring stock back to simmer over medium heat. Gently drop half of fish dumplings into stock. Cover pot. Simmer until dumplings are tender and cooked through, about 30 minutes. Using slotted spoon, transfer dumplings to 13x9x2 inch dish. Repeat cooking with remaining dumplings, transferring to another shallow dish. Strain stock over dumplings. Refrigerate stock and dumplings until cold, about 3 hours. (Can be made 5 days ahead. Cover; keep refrigerated.)

Arrange 2 fish dumplings on each plate. Spoon just enough chilled stock over to moisten. Garnish with sliced carrots, cucumbers and radishes, if desired. Serve with Horseradish-Dill Sauce.

NOTE: Precede this first course with a platter of assorted crudites. If you can't find a whole salmon, buy 4 ½ pounds of skinless salmon fillets and 2 ½ pounds of salmon heads and bones. Refrigerated leftover gefilte fish will keep up to 5 days.

Horseradish-Dill Sauce: Combine mayonnaise, ketchup, horseradish and dill in large bowl. Stir to blend well. Season to taste with salt and pepper.

(Can be prepared 5 days ahead. Cover and refrigerate.) NOTE: Similar to a Thousand Island dressing, this zesty sauce complements the salmon nicely. There will be extra sauce to go with any leftover gefilte fish.

Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@... 4/98 Recipe by: Patti Shapiro, Kansas City Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Apr 6, 1998

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