Salmon Quenelles

Ingredients

2 pounds skinless salmon fillets

1 1/2 teaspoons Kosher salt

ground white pepper, to taste

1 tablespoon sugar

1 medium sweet onion

2 eggs, lightly beaten

3 tablespoons white horseradish

2 tablespoons fresh dill chopped

3 tablespoons bread crumbs

4 ounces white wine

Preparation

Cut salmon into chunks. Chop in food processor with salt, pepper, sugar and onion. Add eggs, horseradish and dill and run processor until you have a smooth paste. Fold in matzo meal or bread crumbs with a spatula.

Chill several hours to firm.

Form quenelle shapes with 2 spoons. Place in wide saucepan. Add wine and enough water to just cover quenelles. Add sliced carrot . Bring to low boil, reduce heat and simmer uncovered 20-25 minutes or until firm. Cool in liquid.

Serve warm or chill and serve cold.

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About

These quenelles can be served with fresh lemon or a variety of sauces, including hollandaise or a simple mayonnaise with herbs, such as dill or thyme.

Adapted from a found recipe at http://www.horseradish.org