Salmon Gefilte Fish

• Broth:
• 1 large onion, quartered
• 2 large carrots, cut into 1-in. pieces
• 2 stalks celery, cut into 1-in. pieces
• 1 tablespoon black peppercorns
• 3 fish or chicken bouillon cubes
• Gefilte fish:
• 3/4 pound boned and skinned salmon, cut into 1-in. chunks (see Notes)
• 3/4 pound boned and skinned white-flesh fish such as lingcod or rockfish, cut into 1-in. chunks
• 1 medium onion, coarsely chopped
• 2 large eggs
• 1/3 to 1/2 cup matzo meal
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 teaspoon salt
• Horseradish sauce and salad:
• 3/4 cup sour cream
• 1/4 cup prepared horseradish
• 1 tablespoon chopped fresh dill
• 1 to 1 1/2 qt. mixed salad greens, rinsed, dried, and chilled to crisp
• Dill pickle spears
• Salt to taste

1. For broth, in a 5- to 6-qt. pan, combine onion, carrots, celery, peppercorns, 2 qt. water, and bouillon cubes. Bring to a boil over high heat, cover, reduce heat, and simmer until vegetables are very soft, about 45 minutes. Pour broth through a colander into a bowl. Discard seasonings and return broth to pan. Set aside.
2. For gefilte fish, pulse half of salmon and lingcod at a time in a food processor until finely chopped; do not puree. Scrape into a large bowl. Whirl onion in processor until smoothly pureed and add to fish with eggs, 1/3 cup matzo meal, pepper, and salt; stir until blended. Mixture should be just firm enough to hold its shape when formed into a ball with your hands. If too soft, stir in 2 to 3 tbsp. more matzo meal.
3. With your hands, pat fish mixture, 2 tbsp. at a time, into smooth balls and set slightly apart on a plate. Rinse hands frequently in cool water to prevent sticking.
4. Bring broth in pan to a boil over high heat; adjust heat to simmer. Add enough fish balls to pan to make a single layer without crowding. Simmer, uncovered, until balls are opaque when cut in center, about 10 minutes.
5. Lift gefilte fish from pan with a slotted spoon and drain on paper towels, draping fish with foil if you'll be serving it warm (see Notes). Repeat to cook remaining fish.
6. For horseradish sauce, in a bowl, combine sour cream, horseradish, and dill.
7. Arrange salad greens on individual plates or a platter. Lay fish on greens and accompany with pickles, horseradish sauce, and salt to taste.

onion, carrots, stalks celery, black peppercorns, fish, gefilte fish, salmon, lingcod, onion, eggs, matzo meal, freshly ground black pepper, salt, horseradish sauce, sour cream, horseradish, dill, mixed salad greens, pickle spears, salt

Taken from www.myrecipes.com/recipe/salmon-gefilte-fish (may not work)