Salmon Quenelles

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

Yield:

1.0 servings

Added:

December 10, 2009

Creator:

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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

1
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.
2
Chill several hours to firm.
3
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.
4
Serve warm or chill and serve cold.

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