Cold Poached Salmon with Three Horseradish Sauces
Creamy, Red Beet, and Golden Beet
I was contemplating a starter course that would possibly appeal to more people on Passover. Those of us who absolutely adore our Eastern European Gefilte Fish are apparently and sadly, few and far between.
But is there anyone among my relatives who doesn’t love salmon? Of course, we will always honor tradition and keep serving gefilte fish. I wouldn’t have it any other way.
This year, we also serve another elegant first course – a lovely, flavorful Cold Poached Salmon with THREE Horseradish Sauces and lots of fresh herbs. The entire dish can be prepared in advance, so it is easy and ready to go when it is Time to Eat during the Seder! Edible flowers are optional, but they sure do add to a pretty spring-like presentation.
Cold Poached Salmon and Horseradish Sauces Recipes
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Geri’s Gefilte Fish
Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.
It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!
Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.
This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?
Geri’s Gefilte Fish Recipe
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