Recipe - Salmon Gefilte Fish With Horseradish-Dill Sauce

7 One fourth pound Whole salmon; cleaned,
filleted, skinned; head,
skin and bones reserved,
(up to 7 One half lbs.)
6 md Onions; peeled, quartered
2 One half tablespoon Coarse salt
1 One half teaspoon Ground white pepper
5 lg Eggs
One fourth cup Matzo meal
4 One half qt Cold water
5 Carrots; peeled, coarsely
chopped
1 tablespoon Sugar
Sliced carrots; cucumbers
and radishes, optional

HORSERADISHDILL SAUCE
4 cup Mayonnaise
1 One fourth cup Ketchup
Three fourths cup Prepared white horseradish
One half cup Fresh dill; chopped

Line 2 baking sheets with plastic wrap. Cut salmon into 1inch 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, 1
One half 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 One fourth cupful at a time, shape fish
mixture into oval dumplings, each about 2 One half inches long by 1 One half 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 One half 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 cut or sliced up carrots, cucumbers and radishes, if
desired. Serve with HorseradishDill Sauce.

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

HorseradishDill 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@AOL.com 4/98

Recipe by: Patti Shapiro, Kansas City

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 6,
1998