Free Around the Passover Table by Jayne Cohen Page A

1 and up to 4 hours. (This step makes it easier to mold and results in fluffier fish balls.)
    PREPARE the ginger-beet horseradish: stir the ginger into the horseradish, adding more or less according to preference. Cover and let stand for at least 30 minutes to allow the flavors to meld.
    BRING the strained broth to a gentle boil. Wetting your hands with cold water, if necessary, form the fish mixture into 16 ovals, using about 1 ⁄ 4 cup for each. As you form them, place the ovals on a platter lined with wax paper. Carefully slip the fish ovals into the broth and reduce the heat to a simmer. If the fish is not completely covered by the broth, baste with several spoonfuls of the broth. Cover the pot, and poach the fish ovals for about 20 minutes, until an inserted toothpick tests clean and the ovals are completely cooked through at the center. Remove the pot from the heat and let the fish cool in the broth. For maximum flavor, cover and chill in the broth overnight or preferably for 24 hours.
    TO serve, line platters or individual plates with lettuce, endive, or radicchio. Arrange two ovals of the chilled, drained fish attractively on top and accompany with the ginger-beet horseradish.

    Slow-Roasted Salmon with Green Herb Oil and Beet-Horseradish Relish
    yield: About 8 appetizer servings
    This deconstructed, quick and simple stand-in for traditional gefilte fish with horseradish has all the familiar flavors but none of the heavy lifting of the original. It’s a fabulous splurge with wild salmon, but high-quality farm-raised salmon substitutes nicely.
    Fresh salmon is cut into serving slices and very slowly roasted, emerging melt-in-the-mouth silky and perfectly cooked throughout. Keep this in your recipe files for an effortless first course or main dish throughout the year, excellent warm or at room temperature, paired with sauces from aioli to green olive or spicy fresh tomato.
    The easy herb oil brings the sweet, buttery fish to life without overwhelming it. More an accompaniment than a sauce, the flavorful relish is meant to be served in copious portions. And unlike the classic jarred beet horseradish, even children can enjoy it.
    FOR THE RELISH
    6 medium beets (about 1 1 ⁄ 2 pounds, trimmed)
    2 cups coarsely chopped red onions
    About 1 ⁄ 4 cup capers, rinsed and drained
    About 3 tablespoons jarred white horseradish
    3 tablespoons packed fresh flat-leaf parsley
    3 tablespoons packed fresh dill
    1 ⁄ 4 cup best-quality extra virgin olive oil
    About 2 tablespoons balsamic vinegar
    Kosher salt and freshly ground black pepper
    FOR THE HERB OIL
    3 ⁄ 4 cup packed snipped fresh chives
    1 ⁄ 4 cup packed snipped fresh dill
    1 ⁄ 2 cup grapeseed, avocado, or other flavorless oil
    Salt
    1 teaspoon jarred white horseradish
    FOR THE SALMON
    2 pounds fresh salmon fillet, skin on, any pinbones removed with a tweezer
    About 1 ⁄ 4 cup extra virgin olive oil
    2 teaspoons smoked paprika
    Coarse salt and freshly ground black pepper
    1 ⁄ 2 cup dill leaves or a mixture of dill and chives, plus additional dill leaves for garnish
    START the relish: preheat the oven to 350°F. Trim any greens (save and cook like spinach or chard) and the root ends from the beets. Scrub the beets well, but don’t peel or dry them off. Tightly wrap each beet in foil, place on a baking sheet, and bake until tender, 1 1 ⁄ 2 to 2 hours (if they are very large). Carefully remove the foil and set aside until cool enough to handle. Slip the peels off and cut the beets into large chunks.
    COMBINE the beets in a food processor with the red onion, capers, horseradish, parsley, and dill, and pulse until chopped fine, but not pureed. Transfer the relish to a bowl and toss with the olive oil, vinegar, salt, and pepper. Taste and add more capers, horseradish, vinegar, or seasoning, if you like. The onion may taste somewhat sharp at first but will mellow nicely as all the flavors unfold and mingle. Cover and refrigerate for