Salmon Quenelles
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 5:49pm

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.

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